Seared scallops with brandied leeks

Prep: 5 mins
Cook: 20 mins
Seared scallops with brandied leeks
These leeks have a robust flavour that works nicely with a hint of brandy and sour cream in this quick scallop dish. 
 

4 tsp olive oil, divided

2 leeks, thinly sliced white and light green parts only

100ml brandy, or dry vermouth

100ml chicken stock

3 tbsp reduced-fat sour cream

1 tbsp chopped fresh parsley

½ tsp salt

Freshly ground pepper, to taste

650g scallops (from fish monger)

Heat 2 teaspoons of olive oil in a large skillet over medium-high heat.

Add the leeks and cook, stirring occasionally, until they go tender and start to brown.

Add the brandy (or vermouth) and the stock.

Cook until reduced and thickened.

Remove from the heat and stir in the sour cream, parsley, ¼ teaspoon salt and pepper to taste.

Cover and set aside.

Rinse the scallops and pat dry with kitchen paper.

Sprinkle with ¼ teaspoon each of salt and pepper.

Heat the remaining 2 teaspoons of olive oil in a large non-stick 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 mixture on each plate and top with scallops.

Serves
4

Preparation Time
5 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Alcohol, Fish, Vegetables, Oil, Stock/Broth

Recipe Type
Dinner, Entertaining

Level of Difficulty
Easy

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.