Seared Scallops with Brandied Leeks & Mushrooms

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 ver.

Seared-Scallops-with-Brandied-Leeks-Mushrooms

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

PREPARATION 

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.
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.

NUTRITION

Per serving:
211 calories
7 g fat
2 g sat
14 g carbohydrates
0 g total sugars
17 g protein
1 g fiber

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