Seared Scallops with Brandied Leeks & Mushrooms
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.
Source: EatingWell Magazine, November/December 2007
Gallery
Recipe Summary
Ingredients
Directions
Tips
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.
Nutrition Facts
Per Serving:
211 calories; protein 16.6g; carbohydrates 13.6g; dietary fiber 1.3g; sugars 3g; fat 6.8g; saturated fat 1.7g; cholesterol 31.6mg; vitamin a iu 866.8IU; vitamin c 6.8mg; folate 66.9mcg; calcium 59.2mg; iron 1.8mg; magnesium 45.6mg; potassium 655.3mg; sodium 793.6mg; thiamin 0.1mg.
Exchanges:
2 vegetable, 3 lean meat