Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Real Simple May 2006

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Credit: Christopher Baker

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the scallops and pat them dry with paper towels. Season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate.Wipe out skillet and return to medium-low heat. Add the remaining oil and the leeks and toss. Cover and cook, turning occasionally, until softened, about 10 minutes. Season with the remaining salt and pepper. Return the scallops to skillet to rewarm. If using, squeeze on the lemon juice or spoon the pesto over the top. Transfer to individual plates.

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Nutrition Facts

251 calories; calories from fat 30%; fat 9g; saturated fat 1g; cholesterol 55mg; sodium 757mg; carbohydrates 14g; fiber 1g; sugars 3g; protein 30g.
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