Rating: 5 stars
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Sara Quessenberry
Recipe by Real Simple December 2008

Gallery

Marcus Nilsson

Recipe Summary

prep:
20 mins
additional:
10 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

227 calories; calories from fat 41%; protein 16g; carbohydrates 17g; sugars 5g; fiber 3g; fat 11g; saturated fat 1g; sodium 455mg; cholesterol 33mg.
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