Seared Scallops with Crispy Leeks • Seafood Nutrition Partnership


1 medium leek, white and light green parts only
2 tsp. plus 1 Tbsp. extra-virgin olive oil, divided
2 Tbsp. all-purpose flour
1 tsp. paprika
1 tsp. garlic powder, divided
1/2 tsp. salt, divided
1 tsp. Italian seasoning
1/2 tsp. freshly grated lemon zest
1/2 tsp. freshly ground pepper
1 lb. dry sea scallops, tough side muscle removed
Recipe Adapted from: Sister to Sister: The Women’s Heart Health Foundation


1.Preheat oven to 425 degrees F.
2.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.
3.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.
4.Pat scallops dry and sprinkle both sides with the seasoning mixture.
5.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.
6.Serve the scallops with the crispy leeks on top.
7.(Optional): Serve the scallops on its own or on a bed of risotto, pasta, or brown rice. We served this over sautéed corn and spinach.

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.

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