Poached Scallops With Leeks And Carrots Recipe

Recipe By Slurrp

Poached scallops with leeks and carrots is a delicate and flavorful dish that showcases the natural sweetness of the scallops. The scallops are gently poached in a fragrant broth, which infuses them with a subtle depth of flavor. The leeks and carrots add a touch of freshness and crunch, while also complementing the sweetness of the scallops. This dish is light, yet satisfying, making it perfect for a special occasion or a light dinner.

4.9
29 Rating -
Rate
30minstotal
30m.total
Poached Scallops With Leeks And Carrots
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ingredients serve

Ingredients for Poached Scallops With Leeks And Carrots Recipe

  • 1/4 pound Scallops
  • 1/2 part Leeks, White And Light Green Only, Thinly Sliced
  • 1/2 Carrots, Peeled And Thinly Sliced
  • 1 cup Water
  • 1/4 cup White Wine
  • 1/2 Bay Leaves
  • 1/4 teaspoon Whole Peppercorns
  • 1 sprig Fresh Thyme
  • As required Salt, To Taste
  • as needed Fresh Herbs, For Garnish

Directions: Poached Scallops With Leeks And Carrots Recipe

Cooking Directions

  • STEP 1.In a large pot, bring a mixture of water, white wine, and aromatics (such as bay leaves, peppercorns, and thyme) to a simmer.
  • STEP 2.Add the leeks and carrots to the pot and cook until they are tender, about 5 minutes.
  • STEP 3.Gently add the scallops to the pot and poach them until they are just cooked through, about 2-3 minutes.
  • STEP 4.Using a slotted spoon, transfer the scallops, leeks, and carrots to a serving platter.
  • STEP 5.Serve the poached scallops with leeks and carrots hot, garnished with fresh herbs if desired.

Cooking Tips

  • Make sure to not overcook the scallops, as they can become tough and rubbery.
  • You can enhance the flavor of the poaching liquid by adding a splash of lemon juice or a dash of white wine vinegar.
  • For added richness, you can melt a knob of butter into the poaching liquid before adding the scallops.

Storage and Serving

  • This dish is best served immediately after cooking to enjoy the tender texture of the scallops.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the scallops, leeks, and carrots in a pan over low heat until heated through.
Nutrition
value
189
calories per serving
11 g Fat4 g Protein13 g Carbs5 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    4g
  • Carbs
    13g
  • Fiber
    5g

MacroNutrients

  • Carbs
    13g
  • Protein
    4g
  • Fiber
    5g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    143mg
  • Iron
    3mg
  • Vitamin A
    3127mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    95mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    55mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    1mg
  • Phosphorus
    94mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp