The chef loves seafood, and we had scallops a few weeks ago, in a tasty rice dish. He froze some of the scallops, for another dinner later.
Yesterday, I found a recipe in Real Simple magazine, and it called for scallops, cooked with strips of carrots and leeks. In one of life’s strange twists, we not only had scallops in the house, we also had leeks, left from this week’s potato and leek soup.
So, the chef decided to try the recipe, and we enjoyed it tonight. Even the pounding noise, from the roof re-shingling, didn’t spoil the dinner.
Here’s the picture from the magazine —
And here’s the chef’s version —
Different, but equally good, I’m sure. Here’s the recipe, which serves 4. The chef cut everything in half, for the two of us.
Scallops With Carrots and Leeks
- 2 tablespoons olive oil
- 4 carrots, cut into 4-inch sticks
- 2 leeks (white and light green parts), thinly sliced lengthwise
- 1/2 cup dry white wine
- 12 large sea scallops (about 1 1/2 pounds)
- Kosher salt and black pepper
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons pine nuts, finely chopped
- 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 heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes. Transfer the scallops to a plate.
- In a small bowl, combine the parsley, garlic, pine nuts, and the remaining tablespoon of oil. Stir into the vegetables and broth and serve with the scallops.