Seared Scallops with Brandied Leeks & Mushrooms

By MaryEllen

Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a more mellow flavor. The mushroom mixture is equally delicious served with steak or chicken. Make it a meal: Serve over barley.

Ingredients

• 4 4 4 tsp extra-virgin olive oil, divided
• 10 10 10 oz mushrooms, sliced
• 2 2 2) cups thinly sliced leeks, white and light green parts only (about 2)
• 1/4 1/4 1/4 cup brandy, or dry vermouth
• 1/4 1/4 1/4 cup reduced-sodium chicken broth
• 3 3 3 Tbs reduced-fat sour cream
• 1 1 1 Tbs chopped fresh parsley
• 1/2 1/2 1/2 tsp salt, divided
• to ground pepper, to taste
• 1 1 1 lb large dry sea scallops, (see Note)
• 4 4
• Cooking Times
• 30 Time: 30 minutes
• 30 Time: 30 minutes
• Nutrition Facts
• 1/4 Serving size: 1/4 of a recipe (9.7 ounces).
• 2000 daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
• Amount Per Serving
• 232.96 232.96
• 62.49 From Fat (27%) 62.49
• % Daily Value
• 7.09g 11% 7.09g 11%
• 1.59g 8% 1.59g 8%
• 41.81mg 14% 14%
• 525.07mg 22% 22%
• 700.72mg 20% 20%
• 11.87g 4% 11.87g 4%
• 1.68g 7% 7%
• 3.08g 3.08g
• 22.46g 45% 45%
• Tips
• 2 2 3 vegetable, 3 lean meat

Preparation

Step 1

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, 1/4 teaspoon salt and pepper to taste. Cover and set aside.

2. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. To serve, place some of the leek-mushroom mixture on each plate and top with scallops.