Photo by: Photo: Marcus Nilsson

Poached Scallops with Leeks and Carrots

  • Yield: Makes 4 servings


  • 2 tablespoons olive oil
  • 4 none carrots, cut into 4-inch sticks
  • 2 none leeks (white and light green parts), thinly sliced lengthwise
  • 1/2 cup dry white wine
  • 12 none large sea scallops (about 1 1/2 pounds)
  • none Kosher salt and black pepper
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1 none clove garlic, finely chopped
  • 2 tablespoons pine nuts, finely chopped


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes. Add the wine and 1/2 cup water and bring to a boil.

Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables. Reduce heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes. Transfer the scallops to a plate.

In a small bowl, combine the parsley, garlic, pine nuts, and the remaining tablespoon of oil. Stir into the vegetables and broth and serve with the scallops.

Shortcut: Instead of chopping the parsley, garlic, and pine nuts by hand, you can pulse them in a food processor with 1 tablespoon of the olive oil.

Nutritional Information

Amount per serving
  • Calories: 227none
  • Calories from fat: 41%
  • Protein: 16g
  • Carbohydrate: 17g
  • Sugars: 5g
  • Fiber: 3g
  • Fat: 11g
  • Saturated fat: 1g
  • Sodium: 455mg
  • Cholesterol: 33mg

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Poached Scallops with Leeks and Carrots Recipe