Seared Scallops with Brandied Leeks & Mushrooms
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 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)
- 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.
- 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.
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.
Per serving: 211 calories; 7 g fat (2 g sat, 4 g mono); 32 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 17 g protein; 1 g fiber; 788 mg sodium; 655 mg potassium.
Nutrition Bonus: Potassium (22% daily value), Magnesium (21% dv), Vitamin A (20% dv), Vitamin C (15% dv)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 3 lean meat
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Main Ingredient
- Preparation/ Technique
- New Year's Eve
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 30 minutes or less
- November/December 2007