Poached Scallops with Leeks and Carrots |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
4 carrots, cut into 4-inch sticks |
2 leeks (white and light green parts), thinly sliced lengthwise |
1/2 cup dry white wine |
12 large sea scallops (about 1 1/2 pounds) |
kosher salt and black pepper |
1 cup fresh flat-leaf parsley, finely chopped |
1 clove garlic, finely chopped |
2 tablespoons pine nuts, finely chopped |
Directions:
1. 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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