Poached Scallops with Leeks and Carrots

So it was bound to happen....I had 2 bites of this and well, that was it!!  It could be that I don't like scallops - but thought I would give it a try!  Ross ate it, but he wasn't in love so we won't be making this meal again.  So if you are a seafood lover - give it a try....otherwise, don't waste your $$ (as I'm currently eating cottage cheese, sunflower seeds, and chips as we speak!)

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.