Seared Scallops With Brandied Leeks and Mushrooms

By nurseliz

Ingredients

• 4 teaspoons oil, olive, extra virgin - divided
• 10 ounces mushrooms - sliced
• 2 cups leek(s) - thinly sliced, white and green parts only (about 2)
• 1/4 cup brandy - or dry vermouth
• 1/4 cup broth, chicken, less sodium
• 3 tablespoons sour cream, reduced-fat
• 1 tablespoon parsley, fresh - chopped
• 1/2 teaspoon salt - divided
• pepper, black ground - to taste
• 1 pound sea scallops - large, patted dry

Preparation

Step 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.
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.

cook time
15 min.
prep time
15 min.
yields
4 serv.

Nutritional Information (per serving)

Calories: 237
Carbs: 12g
Cholesterol: 42mg
Dietary Fiber: 1g
Protein: 22g
Saturated Fat: 2g
Sodium: 500mg
Total Fat: 7g