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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups (3-inch) julienne-cut carrot |
1 1/2 cups (3-inch) julienne-cut peeled turnips |
1 cup (3-inch) julienne-cut celery |
1 cup (3-inch) julienne-cut leek (about 1 large) |
1 tablespoon olive oil |
1/2 cup minced shallots |
1 pound sea scallops |
3/4 cup dry vermouth |
1/4 teaspoon salt |
1/4 teaspoon hot sauce |
1/8 teaspoon black pepper |
1/4 cup chopped fresh chives |
1 tablespoon fresh lemon juice |
Directions:
1. Steam first 4 ingredients, covered, 14 minutes or until crisp-tender.
2. 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.
3. 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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