Seared Scallops with Crispy Leeks

From EatingWell: November/December 2009 — Subscribe Now!

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.

READER'S COMMENT:

"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. "

Seared Scallops with Crispy Leeks Recipe

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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

Preparation

Preheat oven to 425°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.