Herb-crusted scallops served with crispy baked leeks make an easy yet impressive dish to serve to friends. You may have seen “frizzled” or fried leeks on a restaurant menu before, but you might not guess how easy they are to make at home. Here we toss thinly sliced leeks with paprika- and garlic-seasoned flour and bake them until crispy. While the leeks bake you have time to sear the scallops. Serve with: Mashed potatoes and kale sautéed with garlic.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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.


Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

164 calories; protein 14.7g 29% DV; carbohydrates 11g 4% DV; dietary fiber 1g 4% DV; sugars 1g; fat 6.6g 10% DV; saturated fat 1g 5% DV; cholesterol 27.2mg 9% DV; vitamin a iu 663.5IU 13% DV; vitamin c 3mg 5% DV; folate 45.1mcg 11% DV; calcium 28.2mg 3% DV; iron 1.4mg 8% DV; magnesium 34.9mg 13% DV; potassium 306.5mg 9% DV; sodium 740.7mg 30% DV; thiamin 0.1mg 6% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
We thought this was really good and something a bit different. You can certainly adjust the seasonings to your taste. Our scallops were tender sweet and delicious! This recipe is a keeper. Read More
Rating: 5 stars
Tasty!! I totally forgot to add the olive oil to the leeks before baking them and did it halfway through so they didn't crisp evenly. That's my fault. Even so it turned out very tasty. I also substituted the salt for a herb mix. they were a touch on the spicy side because of the cayenne in this but it just blended well with the lemon. I also didn't have large scallops only small ones but they turned out spicy/sweet and the husband went back for thirds. No leftovers to be had tonight. Read More
Rating: 1 stars
Crispy leeks sound too good to be true... should be the first clue Full disclosure I only made the leeks. Seasoning was ok but fairly bland. Most of my leeks were just slightly shy of melted which is nice but definitely not crispy and the remaining areas were black. There was not a single area of leek anywhere that I would describe as crispy. I followed the recipe exactly. Read More
Rating: 4 stars
Wonderful! I had half a pound of scallops to make for dinner last night and 20 minutes to get them on the table so we could run out the door. Never made scallops before so the task was huge. In all the rushing I didn't read the directions carefully and added all of the seasoning to the leeks and just had EVOO salt and pepper on the scallops. They dish was delicious. Didn't cut the leeks finely enough but it didn't matter. Pros: Quick easy fail-proof Read More
Rating: 4 stars
I only make the scallops in this recipe but it's my go to seared scallops recipe. Always delicious! Read More
Rating: 4 stars
We haven't tried the scallops yet but the crispy leeks are delicious!!! Whenever we make them they get gobbled up fast. It's a great way to use up all the leeks in our farm share. It's also a great alternative to fried onions. Read More
Rating: 4 stars
Wow I didn't like this recipe at all. Italian seasoned scallops paired with paprika dusted leeks? The flavors didn't go together at all. I also had problems with my leeks crisping up evenly but I don't think that would have saved the dish. Don't ruin your lovely scallops with this recipe! Read More