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Ingredients
2 leeks
8 ounces mushrooms
3 tablespoons butter
4 tablespoons coarsely chopped red onion
Salt and pepper to taste
2 tablespoons fresh lemon juice
4 sprigs of fresh thyme
½ cup white wine
1 cup half-and-half
1 teaspoon cornstarch
1 ½ pounds bay scallops
2 teaspoons finely chopped parsley
Nutritional analysis per serving (4 servings)
21 grams carbs; 85 milligrams cholesterol; 351 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 2 grams fiber; 918 milligrams sodium; 25 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the leeks nearly to the white part, with about 2 inches of green remaining; remove the outside layer. With a knife, make several cuts in the leeks so the sand will come out more easily when cleaned. Wash thoroughly.
- Step 2
Chop the leeks; you should have about 1 ¼ cups. Slice the mushrooms. Melt 2 tablespoons of butter in a skillet. Add the leeks and saute over high heat. Add onion; shake the skillet to coat. Add salt, pepper, mushrooms, lemon juice, thyme sprigs and wine, and cook until most of the wine has evaporated. Add half-and-half. Stir and simmer.
- Step 3
Using fingers, mix together the remaining tablespoon of butter (softened) and the cornstarch.
- Step 4
Add scallops to the skillet. Cook over medium heat 2 minutes.
- Step 5
Add the butter and cornstarch mixture to the skillet. Continue cooking and stirring. Add the parsley and blend. Remove thyme sprigs and serve.
Private Notes
Comments
Tasty and delightful, the kind of recipe you can play with and adjust. I used green garlic instead of leeks because that is what I had on hand from the farmers market. Also used a teaspoon of dried thyme as I had no fresh. Used a fairly oaky CA chard. Everything else I followed accordingly, but did not use the last tablespoon of butter and cornstarch because it simply did not need it. It made a nice sauce, and I served it over angel-hair pasta with steamed asparagus on the side. Will do it again
Tasty and delightful, the kind of recipe you can play with and adjust. I used green garlic instead of leeks because that is what I had on hand from the farmers market. Also used a teaspoon of dried thyme as I had no fresh. Used a fairly oaky CA chard. Everything else I followed accordingly, but did not use the last tablespoon of butter and cornstarch because it simply did not need it. It made a nice sauce, and I served it over angel-hair pasta with steamed asparagus on the side. Will do it again