Seared Scallops with Crispy Leeks | Sister To Sister: The Women's Heart Health Foundation www.sistertosister.org

Seared Scallops with Crispy Leeks
Recipe Courtesy Of: Sister to Sister: The Women’s Heart Health Foundation

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.

• Total Time: 30 minutes
• Prep Time: 30 minutes
• Yield: 4 servings

Nutrition Facts Per Serving:

• 185 calories
• 10 grams carbohydrate
• 20 grams protein
• 7 grams total fat
• 1 grams saturated fat
• 37 mg cholesterol
• 478 mg sodium

Ingredients:

• 1 medium leek , white and light green parts only
• 2 teaspoons plus 1 tablespoon extra-virgin olive oil , divided
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder , divided
• 1/2 teaspoon salt , divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon freshly ground pepper
• 1 pound dry sea scallops , tough side muscle removed

Instructions:

• Preheat oven to 425 degrees F.

• 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.

• Recipe Disclaimer: Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

• Recipe Author: EatingWell Test Kitchen
• Photographer: Burris, Ken
• Main Ingredients: Shellfish
• Recipe Provider: EatingWell.com