Name: Seared Scallops Asparagus And Leeks Recipe
Total time: 25 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This seared scallop recipe is a super weeknight winner that includes asparagus and leeks to make a summer time fresh meal. 

How to make Seared Scallops Asparagus And Leeks Recipe

Jamie-oliver

Crawler

American

<p>This seared scallop recipe is a super weeknight winner that includes asparagus and leeks to make a summer time fresh meal. </p>

Non Vegetarian

Asparagus spears trimmed

Baby leeks

Olive oil

Small handful marjoram or summer savory leaves plucked from the stems

Lemon

Sea salt and freshly ground black pepper

Ginormous sea scallops or 16 to 20 smaller sea scallops

Five spice powder

Butter

Bring a pot of salted water to a boil. Add your asparagus and leeks and cook just until just barely tender, a couple of minutes at most. Drain and pat dry.

step 1

Get a large skillet hot and then drizzle it with just enough olive oil to coat the surface. Sizzle up your asparagus and leeks, working in batches so theres but a single layer of vegetables, until lightly colored on all sides. Transfer the asparagus and leeks to a large bowl. Rip half your herbs over the top, add a squeeze of lemon juice, and gently toss. Set aside.

step 2

Get the same skillet nice and hot. Score one side of each scallop in a criss-cross fashion, slicing almost but not quite halfway through each scallop. Season the scallops on both sides with salt, pepper, and five-spice powder, if desired. Carefully drizzle the skillet with just enough olive oil to coat the surface. Add the scallops, scored side down, and sear, untouched, until theyre golden brown and easily come away from the skillet when you tug at them with tongs, about 2 minutes. (as with the vegetables, you may need to work in batches to avoid crowding the scallops, which would cause them to steam.) flip the scallops over, add the rest of your herbs, and cook to the desired doneness, about 1 minute more.

step 3

Divide the asparagus and leeks among 4 plates. Top each portion of veggies with some of the scallops. If a rich pan sauce is desired, add 2 good pats of butter and the juice of the lemon to the skillet, shake the pan about until the butter melts and, if desired, turns slightly brown, and then dribble a little of the pan sauce onto each plate. Cut the remaining lemon into wedges and place a wedge on each plate. Serve immediately.

step 4

Leites Culinaria