Pan-Seared Scallops with Asparagus and Baby Leeks Recipe

Name: Pan-Seared Scallops with Asparagus and Baby Leeks Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 pinches five-spice powder (optional); 16 asparagus spears, trimmed; 12 baby leeks (or, for a more pungent allium presence, scallions); 1 lemon; 4 servings olive oil; 12 smalls 12 ginormous sea scallops or 16 to 20 smaller sea scallops; 4 servings sea salt and freshly ground black pepper; 1 small handful fresh marjoram or summer savory sprigs, leaves plucked from the stems

For $1.99 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and whole 30 recipe has 176 calories, 3g of protein, and 14g of fat per serving. This recipe serves 4. Head to the store and pick up five-spice powder, ginormous sea scallops, baby leeks, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes.

Ingredients

Servings:

2pinches

five-spice powder (optional)16

asparagus spears, trimmed 12

baby leeks (or, for a more pungent allium presence, scallions)1

lemon 4servings

olive oil 12smalls

12 ginormous sea scallops or 16 to 20 smaller sea scallops 4servings

sea salt and freshly ground black pepper 1small handful

fresh marjoram or summer savory sprigs, leaves plucked from the stems

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.