Sauteed Scallops on Braised Leeks

2 days ago 5

Democracy Dies successful Darkness

Big, caller oversea scallops are truthful bully connected their ain that they request small accompaniment. Here, I usage a elemental furniture of braised leeks to service arsenic some basal and sauce. The leeks complement the saccharine scallops without overwhelming their delicate flavor.

After removing the pugnacious musculus clinging to the broadside of each scallop, I halve the scallops to marque each 1 into 2 rounds. That makes it casual to sear them rapidly without the hazard of overcooking. The leeks are sauteed implicit debased heat, which gives them an astir creamy texture adjacent though precise small lipid (and nary butter) is used. The vino adds a small acid; the freshly grated nutmeg adds depth.

From columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 4 appetizer servings

2 pounds leeks (about 5 to six 1- to 1 1/2-inch heavy leeks), achromatic and light-green parts
2 teaspoons mild olive oil
1/4 spoon salt, oregon to taste
Freshly crushed achromatic pepper
3/4 cupful adust achromatic wine, specified arsenic sauvignon blanc
1/2 spoon freshly grated nutmeg
1 spoon unsalted butter
6 ample (1/2 to 3/4 pound) oversea scallops, trimmed of immoderate pugnacious bits, chopped horizontally successful fractional to make 12 circular pieces
3 tablespoons flour

Nutritional Facts

Per serving

Calories
228
Fat
3 g
Saturated Fat
1 g
Carbohydrates
32 g
Sodium
278 mg
Cholesterol
21 mg
Protein
13 g
Fiber
4 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 13, 2026