Serves 4

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 10 ounces mushrooms, sliced
  • 2 cups thinly sliced leeks, white and light green parts only (about 2)
  • ¼ cup brandy, or dry vermouth
  • ¼ cup reduced-sodium chicken broth
  • 3 tablespoons reduced-fat sour cream
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 1 pound large dry sea scallops, (see Note)


Preparation

Active:  Ready In:  

  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, ¼ teaspoon salt and pepper to taste. Cover and set aside.
  2. Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick 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-mushroom mixture on each plate and top with scallops.


Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.


Seared Scallops with Brandied Leeks & Mushrooms