Seared Scallops with Brandied Leeks & Mushrooms

http://www.eatingwell.com/recipes/seared_scallops_with_brandied_leeks_mushrooms.html

From EatingWell:  November/December 2007

Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a more mellow flavor. The mushroom mixture is equally delicious served with steak or chicken. Make it a meal: Serve over barley.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 10 ounces mushrooms, sliced
• 2 cups thinly sliced leeks, white and light green parts only (about 2)
• 1/4 cup brandy, or dry vermouth
• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons reduced-fat sour cream
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt, divided
• Freshly ground pepper, to taste
• 1 pound large dry sea scallops, (see Note)

Preparation

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, 1/4 teaspoon salt and pepper to taste. Cover and set aside.
2. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. To serve, place some of the leek-mushroom mixture on each plate and top with scallops.

Nutrition

Per serving : 211 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 32 mg Cholesterol; 14 g Carbohydrates; 17 g Protein; 1 g Fiber; 788 mg Sodium; 655 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat

Tips & Notes

• Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.