Poached Scallops with Leeks and Carrots
Celia
ingredients
- 2 TB 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
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 clove garlic, finely chopped
- 2 TB pine nuts, finely chopped
directions
- 1
Heat 1 TB olive oil in a large skillet over medium-high heat. Add carrots and leeks and coo, stirring, for 2 minutes. Add the wine and 1/2 cup water and bring to a boil.
- 2
Season the scallops with salt and pepper and place on top of vegetables. Reduce heat to medium and cook, covered, until scallops are opaque throughout, about 8 minutes. Transfer scallops to a plate.
- 3
In a small bowl, combine parsley, garlic, pine nuts, and remaining 1 TB olive oil. Stir into the vegetables and broth and serve with the scallops.
Source: Celia
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