Poached Scallops with Leeks and Carrots

Name: Poached Scallops with Leeks and Carrots
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 carrots, cut into 4-inch sticks; 118 milliliters dry white wine; 237 milliliters fresh flat-leaf parsley, finely chopped; 1 clove garlic, finely chopped; 4 servings Kosher salt and black pepper; 2 leeks (white and light green parts), thinly sliced lengthwise; 2 Tbsps olive oil; 2 Tbsps pine nuts, finely chopped; 680 grams 12 large sea scallops (about

This gluten free, primal, and vegan recipe serves 4. One portion of this dish contains roughly 2g of protein, 11g of fat, and a total of 179 calories. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up kosher salt and pepper, wine, olive oil, and a few other things to make it today.

Instructions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the carrots and leeks and cook, stirring, for 2 minutes.

Ingredients you will need

Carrot

Leek

Add the wine and 1/2 cup water and bring to a boil. Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables. Reduce heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes.

Ingredients you will need

Vegetable

Scallops

Pepper

Water

Salt

Wine

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 vegetables and broth and serve with the scallops. Shortcut: Instead of chopping the parsley, garlic, and pine nuts by hand, you can pulse them in a food processor with 1 tablespoon of the olive oil.

Ingredients you will need

Vegetable

Olive Oil

Pine Nuts

Scallops

Parsley

Garlic

Broth

Cooking Oil

Equipment you will use

Food Processor

Bowl

Equipment

Frying Pan

Food Processor

Bowl

Ingredients

Servings:

carrots, cut into 4-inch sticks 118milliliters

dry white wine 237milliliters

fresh flat-leaf parsley, finely chopped 1clove

garlic, finely chopped 4servings

Kosher salt and black pepper 2

leeks (white and light green parts), thinly sliced lengthwise 2Tbsps

olive oil 2Tbsps

pine nuts, finely chopped 680grams

12 large sea scallops (about

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. 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. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.