Seared Scallops with Brandied Leeks & Mushrooms

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Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a more mellow flavor. The mushroom mixture is equally delicious served with steak or chicken. Make it a meal: Serve over barley.

Seared Scallops with Brandied Leeks & Mushrooms
Nutritionist Tested & Approved

Time: 30 minutes

Ingredients
  • 4 teaspoons extra-virgin olive oil, divided

  • 10 ounces mushrooms, sliced

  • 2 cups thinly sliced leeks, white and light green parts only (about 2)

  • 1/4 cup brandy, or dry vermouth

  • 1/4 cup reduced-sodium chicken broth

  • 3 tablespoons reduced-fat sour cream

  • 1 tablespoon chopped fresh parsley

  • 1/2 teaspoon salt, divided

  • Freshly ground pepper, to taste

  • 1 pound large dry sea scallops, (see Note)

Directions
  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, 1/4 teaspoon salt and pepper to taste. Cover and set aside.

  2. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. To serve, place some of the leek-mushroom mixture on each plate and top with scallops.

Note: Be sure to buy "dry" sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.


Nutritional Facts

Servings
4
Calories
211
Added Sugars
0g
Carbohydrates
14g
Cholesterol
32mg
Dietary Fiber
1g
Fat
7g
Monounsaturated Fat
4g
Potassium
655mg
Protein
17g
Saturated Fat
2g
Sodium
788mg
Bonus
Potassium (22% daily value)
Magnesium (21% dv)
Vitamin A (18% dv)
Vitamin C (17% dv)
Folate (15% dv)
Carbohydrate Servings
1
Exchanges
2 vegetable
3 lean meat

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1 reply

Anonymous
Anonymous 2016-06-01 21:10:43 -0500 Report

Just tried this tonight. I didn't have vermouth but used broth in its place with juice from one key lime and black garlic. OMG!!!