Earlier in the week I posted a dinner menu for seared scallops and brown rice pilaf. After seeing this recipe from Real Simple's Best Recipes, Easy Delicious Meals, I ditched the original plan. Easy Delicious Meals is a smaller version of the Real Simple book Best Recipes and a great buy for only $12.99. I found it on the magazine racks at Target, and I'm sure it is available at most grocery stores. This recipe was really simple, delicious and healthy! I wouldn't recommend it for the kids, but it is a great date night dinner. I put the kids to bed while brown rice cooked in the rice cooker and 30 minutes later my husband and I were sitting at the table enjoying adult time! Sea Scallops, Bay Scallops and brown rice are on sale at Sunset Foods this week.
Poached Scallops with Leeks and Carrots
2 tablespoons olive oil
4 carrots, cut into 4-inch sticks
2 leeks (white and green parts), thinly sliced lengthwise
1/2 cup dry white wine
12 large sea scallops (about 1 1/2 pounds)
kosher salt and black pepper
1 cup fresh flat leaf parsley, finely chopped
1 clove garlic, finely chopped
2 tablespoons pine nuts, finely chopped
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes. Add the wine and 1/2 cup water and bring to a boil. Season the scallops with salt and pepper and place on top of the vegetables. Reduce heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes. Transfer the scallops to a plate.
In a small bowl, combine the parsley, garlic, pine nuts, and the remaining teaspoon of oil. Stir into the vegetables and broth and serve with the scallops.
Serve with brown rice.
**Picture posted is from our dinner last night. I didn't have carrots so I added a little spinach and red pepper. If you are not worried about calories, I would recommend adding 1-2 tablespoons of butter before adding the scallops. Lemon zest and juice will also add wonderful flavor to this dish. **
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