Saturday, June 7, 2014

Saturday Recipe

This one was on and was from Eating Well, a magazine we used to take when in NC and it was always full of wonderful recipes. You could also serve sautéed asparagus. One thing I miss, we used to buy a gallon of bay scallops for $8. Small but delicious and they would have worked with this recipe.

Seared Scallops with Crispy Leeks

Source: © EatingWell Magazine
Active Time:  30 Minutes
Total Time:  30 Minutes
4 servings

Herb-crusted scallops served with crispy baked leeks make an easy yet impressive dish to serve to friends. You may have seen “frizzled” or fried leeks on a restaurant menu before, but you might not guess how easy they are to make at home. Here we toss thinly sliced leeks with paprika- and garlic-seasoned flour and bake them until crispy. While the leeks bake you have Rec Imagetime to sear the scallops. Serve with: Mashed potatoes and kale sautéed with garlic.

1 medium leek, white and light green parts only
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder, divided
1/2 teaspoon salt, divided
1 teaspoon Italian seasoning
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly ground pepper
1 pound dry sea scallops, tough side muscle removed

Preheat oven to 425°F.
Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done.
Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.

Have a great weekend.


  1. I've never had scallops....and now i'm allergic anyway. If you ever visit this area, be sure to pronounce it correctly... "SCAH-lops". ;)

    1. What a pity to be allergic to such wonderful food. I get allergies but not, thankfully, to food.

  2. Scallops cost a bit more now, unfortunately, but this recipe sounds delicious and easy and healthy. Thank you!

    1. They cost a fortune here, we are so far from the sea. But everything is going up anyway. isn't it. I hear coffee is expected to go up by 9% and that's basically what I drink.

  3. Thanks for another delicious recipe, Jo! I'm always looking for new ones, since my son moved back home.


    1. You're welcome Julie, I hope you enjoy it.