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Seared Scallops with Brandied Leeks & Mushrooms

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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 teaspoons extra-virgin olive oil, divided
    • 10 ounces mushrooms, sliced
    • 2 cups thinly sliced leeks, white and light green parts only (about 2)
    • ¼ cup brandy, or dry vermouth
    • ¼ cup reduced-sodium chicken broth
    • 3 tablespoons reduced-fat sour cream
    • 1 tablespoon chopped fresh parsley
    • ½ teaspoon salt, divided
    • Freshly ground pepper, to taste
    • 1 pound large dry sea scallops, (see Note)


  • 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, ¼ teaspoon salt and pepper to taste. Cover and set aside.
  • 2 Pat scallops dry and sprinkle with the remaining ¼ 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.
  • 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.
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