Seared Scallops with Crispy Leeks

Seared Scallops with Crispy Leeks is a dairy free and pescatarian recipe with 4 servings. For $1.98 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 129 calories, 15g of protein, and 3g of fat. A mixture of lemon zest, garlic powder, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. 798 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Eating Well. With a spoonacular score of 60%, this dish is solid. Users who liked this recipe also liked Seared Scallops with Cabbage and Leeks, Seared Scallops With Cabbage and Leeks, and Seared Scallops with Brandied Leeks & Mushrooms.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425F.Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done.Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.

 

Step by step:

1. Preheat oven to 425F.

2. Cut leek in half lengthwise, then cut each piece in half crosswise.

3. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine.

4. Spread in an even layer on a baking sheet.

5. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes.

6. Let stand on the baking sheet until the scallops are done.Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture.

7. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.

8. Add the scallops and cook until golden brown, 2 to 3 minutes per side.

9. Serve the scallops with the crispy leeks on top.

Nutrition Information:

covered percent of daily need