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
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- New Year's Eve
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- November/December 2007