Scallops With Leeks, Mushrooms And Potatoes

Name: Scallops With Leeks, Mushrooms And Potatoes
Yield: 4 servings
Ingredients: 4 small red potatoes, thinly sliced; Chardonnay, lemon and herb steaming liquid (see recipe); 3 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices; 2 cups shiitake mushrooms, stemmed and thinly sliced; 1 pound sea scallops; 1 tablespoon chopped Italian parsley; 1 teaspoon kosher salt, plus more to taste; Freshly ground pepper to taste

By Molly O’Neill

Updated September 17, 2015

Total Time: 20 minutes
Rating: 3(13)
Comments: Read comments

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Ingredients

Yield:4 servings

4 small red potatoes, thinly sliced
Chardonnay, lemon and herb steaming liquid (see recipe)
3 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices
2 cups shiitake mushrooms, stemmed and thinly sliced
1 pound sea scallops
1 tablespoon chopped Italian parsley
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Place the potatoes in a steamer, cover and steam over the liquid for 5 minutes. Add the leeks, mushrooms and scallops and sprinkle with parsley. Steam until the scallops are just cooked through, about 12 minutes. Season with salt and pepper to taste. Divide among 4 plates and serve immediately.