Seared Scallops with Crispy Leeks

Seared Scallops with Crispy Leeks

6 Reviews
From: EatingWell Magazine November/December 2009

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.

Ingredients 4 servings

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  • 1 medium leek, white and light green parts only
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder, divided
  • 1/2 teaspoon salt, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 teaspoon freshly ground pepper
  • 1 pound dry sea scallops, tough side muscle removed


  • Active

  • Ready In

  1. Preheat oven to 425 °F.
  2. 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.
  3. 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 information

  • Per serving: 164 calories; 7 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 15 g protein; 45 mcg folate; 27 mg cholesterol; 1 g sugars; 0 g added sugars; 664 IU vitamin A; 3 mg vitamin C; 28 mg calcium; 1 mg iron; 741 mg sodium; 306 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 2 1/2 lean meat

Reviews 6

March 06, 2013
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By: EatingWell User
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.
December 21, 2012
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By: EatingWell User
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.
February 19, 2011
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By: amyincolorado
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
December 24, 2009
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By: EatingWell User
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.
November 13, 2009
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By: EatingWell User
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.
October 21, 2009
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By: EatingWell User
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!