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.