Serves 4 - Real Simple Cookbook
Ingredients:2 tablespoons olive oil
4 carrots, cut into thin strips
2 leeks (white and green light green parts), cut into thin strips
1/2 cup dry white wine
salt and pepper
12 large sea scallops (about 1 1/2 lbs) **we used frozen small scallops since they were cheaper**
1 cup fresh flat-leaf parsley, finely chopped
1 clove garlic, finely chopped
2 tablespoons pine nuts, finely chopped
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes. Add the wine and 1/2 cup water and bring to a boil.
Season the scallops with 1/2 teaspoon salt and pepper - and place on top of veggies. Reduce heat and simmer, covered, until the scallops are opaque throughout, 6-8 minutes. Transfer the scallops to a plate.
In a small bowl, combine the parsley, garlic, pine nuts, and the remaining tablespoon of oil. Stir into the veggies and broth. Serve with the scallops.
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