Poached Scallops with Leeks and Carrots

Poached Scallops with Leeks and Carrots
Photo by Marcus Nilsson


  • 4 carrots, cut into 4-inch sticks
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons pine nuts, finely chopped
  • 2 tablespoons olive oil
  • 12 large sea scallops (about 1 1/2 pounds)
  • Kosher salt and black pepper
  • 2 leeks (white and light green parts), thinly sliced lengthwise
  • + 2 more ingredients
    • 1 clove garlic, finely chopped
    • ½ cup dry white wine

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes. 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 he...

View full recipe at My Recipes


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