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Leek and Scallop Stew

Leek and Scallop Stew
Leek and Scallop Stew might be just the soup you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 105 calories. Head to the store and pick up pepper, less-sodium chicken broth, less-sodium chicken broth, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Autumn will be even more special with this recipe.

Instructions

1
Pat scallops dry with a paper towel; lightly coat scallops with cooking spray.
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Cooking SprayCooking Spray
ScallopsScallops
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Paper TowelsPaper Towels
2
Heat a large nonstick skillet over medium-high heat.
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Frying PanFrying Pan
3
Add one-third of scallops; sear 2 minutes on each side or until lightly browned.
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ScallopsScallops
4
Remove scallops from pan. Repeat procedure twice with remaining scallops.
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ScallopsScallops
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Frying PanFrying Pan
5
While scallops cook, heat olive oil in a large saucepan coated with cooking spray over medium-high heat.
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Cooking SprayCooking Spray
Olive OilOlive Oil
ScallopsScallops
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Sauce PanSauce Pan
6
Add leek and garlic; saut 4 minutes or until tender.
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GarlicGarlic
LeekLeek
7
Add wine and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
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WineWine
8
Add scallops, and simmer 3 minutes.
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ScallopsScallops
9
Remove from heat; stir in half-and-half.
10
Combine cilantro, breadcrumbs, and lemon rind in a small bowl; stir well. Ladle stew into individual bowls; top with breadcrumb mixture.
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BreadcrumbsBreadcrumbs
Lemon PeelLemon Peel
CilantroCilantro
StewStew
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BowlBowl
LadleLadle
DifficultyHard
Ready In45 m.
Servings4
Health Score14
Dish TypesLunchMain CourseMain DishDinner
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