Seared Scallops With Melted Leeks and Pistachio Vinaigrette

Name: Seared Scallops With Melted Leeks and Pistachio Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 teaspoons dijon mustard; 1 teaspoons honey; 2 larges leeks, trimmed, thinly sliced and rinsed well; 1 large lemon; 473 milliliters mache or 2 cups baby arugula; 3 Tbsps olive oil; 2 Tbsps pistachios, shelled; 4 servings salt and pepper; 12 sea scallops

For $1.67 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, primal, and vegetarian recipe has 167 calories, 2g of protein, and 14g of fat per serving. From preparation to the plate, this recipe takes about 20 minutes. If you have lemon, sea scallops, pistachios, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

1Tbsp

butter 1teaspoons

dijon mustard 1teaspoons

honey 2larges

leeks, trimmed, thinly sliced and rinsed well 1large

lemon 473milliliters

mache or 2 cups baby arugula 3Tbsps

olive oil 2Tbsps

pistachios, shelled 4servings

salt and pepper 12

sea scallops

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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.