Seared Scallops Asparagus and Leeks Recipe

Recipe By Slurrp

This recipe combines seared scallops with tender asparagus and flavorful leeks for a delicious and elegant dish. The scallops are perfectly cooked to a golden brown crust, while the asparagus and leeks add a fresh and vibrant touch. The combination of flavors and textures creates a delightful balance that will impress your guests. Serve this dish as a main course or as an appetizer for a special occasion.

4.2
23 Rating -
Rate
Non Vegdiet
25minstotal
25minsPrep
25m.total
25m.Prep
Seared Scallops Asparagus and Leeks
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ingredients serve

Ingredients for Seared Scallops Asparagus and Leeks Recipe

  • 1/4 pound Scallops
  • 1/4 bunch Asparagus
  • 1/2 Leeks
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Butter
  • 1/2 cloves Cloves Garlic, Minced
  • as needed Fresh Herbs For Garnish

Directions: Seared Scallops Asparagus And Leeks Recipe

Cooking Directions

  • STEP 1.Start by preparing the asparagus and leeks. Trim the tough ends of the asparagus and cut them into 2-inch pieces. Slice the leeks lengthwise and rinse them thoroughly to remove any dirt or sand.
  • STEP 2.Heat a large skillet over medium-high heat and add some olive oil. Once the oil is hot, add the asparagus and leeks to the skillet. Season with salt and pepper and sauté for about 5 minutes, until they are tender-crisp.
  • STEP 3.While the vegetables are cooking, prepare the scallops. Pat them dry with paper towels and season with salt and pepper. Heat another skillet over high heat and add some olive oil. Once the oil is hot, carefully add the scallops to the skillet, making sure not to overcrowd them. Cook for about 2-3 minutes per side, until they develop a golden brown crust.
  • STEP 4.Once the scallops are cooked, remove them from the skillet and set aside. Add a knob of butter to the skillet and let it melt. Add some minced garlic and cook for about 30 seconds, until fragrant. Return the scallops to the skillet and toss them in the garlic butter for a minute or two.
  • STEP 5.To serve, arrange the sautéed asparagus and leeks on a plate and top with the seared scallops. Drizzle any remaining garlic butter over the dish. Garnish with fresh herbs, such as parsley or chives, if desired. Serve immediately and enjoy!

Cooking Tips

  • Make sure to thoroughly rinse the leeks to remove any dirt or sand trapped between the layers.
  • Patting the scallops dry before cooking will help them develop a nice crust.
  • Do not overcrowd the scallops in the skillet, as this will prevent them from searing properly.
  • For extra flavor, you can add a splash of white wine or lemon juice to the garlic butter sauce.
  • Serve the dish immediately to enjoy the scallops at their best texture and flavor.

Storage and Serving

  • This dish is best served immediately after cooking to enjoy the scallops at their best texture and flavor.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the scallops, asparagus, and leeks in a skillet over low heat until heated through.
  • Serve the reheated leftovers as a light lunch or dinner option.
Nutrition
value
138
calories per serving
< 1 g Fat15 g Protein27 g Carbs14 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    15g
  • Carbs
    27g
  • Fiber
    14g

MacroNutrients

  • Carbs
    27g
  • Protein
    15g
  • Fiber
    14g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    163mg
  • Iron
    14mg
  • Vitamin A
    253mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    347mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    44mg
  • Vitamin E
    8mg
  • Copper
    1mcg
  • Magnesium
    94mg
  • Manganese
    1mg
  • Phosphorus
    347mg
  • Selenium
    15mcg
  • Zinc
    4mg
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