Curry-Seared Scallops With Creamy Leeks

Curry-Seared Scallops With Creamy Leeks 580 Image by: Curry-Seared Scallops With Creamy Leeks 580 Author: Canadian Living

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

  • 2 tablespoons butter
  • 4 leeks (white and light green parts only), chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup whipping cream (35%)
  • 1 pinch nutmeg
  • 12 sea scallops
  • 1/2 teaspoon curry powder
  • 1 tablespoon olive oil

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
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curry-Seared Scallops With Creamy Leeks

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