Leeks prepared with butter and cream make a luxurious complement to delicate scallops. Serve leeks and scallops with steamed rice for a balanced meal. You can substitute large shrimp for the scallops if you prefer.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
Ingredients
Method
In saucepan, melt butter over medium-high heat; add leeks, 1/3 cup water, pepper and all but a pinch of the salt. Cook, stirring occasionally, until tender, about 10 minutes. Reduce heat to low; stir in cream and nutmeg. Cover and cook until thickened, about 5 minutes.Pat scallops dry; sprinkle with curry powder and remaining salt.
Meanwhile, in skillet, heat oil over medium-high heat. Cook scallops, turning once, until golden brown outside and opaque inside, about 5 minutes. Serve with leek mixture.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 583 mg
- Sugars 1 g
- Protein 22 g
- Calories 314.0
- Total fat 21 g
- Potassium 554 mg
- Cholesterol 100 mg
- Saturated fat 11 g
- Total carbohydrate 10 g
%RDI
- Iron 29.0
- Folate 19.0
- Calcium 15.0
- Vitamin A 18.0
- Vitamin C 8.0
