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
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- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- November/December 2007