Seared scallops with brandied leeks
Prep:
5 mins
Cook:
20 mins
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
