Steam first 4 ingredients, covered, 14 minutes or until crisp-tender.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes or until lightly browned. Add scallops; sauté 30 seconds. Add vermouth; cover and cook 3 minutes. Remove scallops from pan with a slotted spoon, reserving vermouth mixture in pan. Divide scallops evenly among 4 plates; top each with 1/2 cup leek mixture.
Add salt, hot sauce, and pepper to vermouth mixture in pan; cook 1 minute. Remove from heat; stir in chives and lemon juice. Spoon 3 tablespoons sauce over each serving.
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