Poached Scallops with Leeks and Carrots

Ingredients

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

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