Seared Scallops with Creamy Spinach and Leeks

Seared Scallops with Creamy Spinach and Leeks
Photo by Scott Phillips


  • 2-½ Tbs. unsalted butter
  • 2 Tbs. freshly grated Parmigiano-Reggiano
  • Pinch freshly grated nutmeg
  • 1/3 cup heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • 4 tsp. vegetable oil
  • + 5 more ingredients
    • 2 large cloves garlic, minced
    • 16 large dry-packed sea scallops
    • ɝ1/3 cup dry white wine
    • 2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
    • 12 oz. baby spinach (about 12 loosely packed cups)

Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don’t need to ad...

View full recipe at Fine Cooking


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