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.