Seared Scallops with Crispy Leeks

3 Ratings
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009

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Recipe Summary

total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • 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.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Per Serving:
164 calories; protein 14.7g; carbohydrates 11g; dietary fiber 1g; sugars 1g; fat 6.6g; saturated fat 1g; cholesterol 27.2mg; vitamin a iu 663.5IU; vitamin c 3mg; folate 45.1mcg; calcium 28.2mg; iron 1.4mg; magnesium 34.9mg; potassium 306.5mg; sodium 740.7mg; thiamin 0.1mg.
Exchanges:

1 vegetable, 2 1/2 lean meat
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