seared scallops w/ crispy leeks

How To Make seared scallops w/ crispy leeks

• 1

  Cut leek in 1/2 lengthwise, then cut each piece in 1/2 crosswise. Cut each quarter into long, thins strips. Soak strips in cold water, about 30 minutes to release all grit & sand from leeks. Pat dry.
• 2

  Meanwhile, preheat oven to 325 degrees F.
• 3

  Toss leeks in a medium bowl with 2 tsp oil. Sprinkle flour, paprika 1 1/2 tsp garlic powder & 1/4 tsp salt over leeks; toss to combine. Spread in an even layer on a baking sheet.
• 4

  Bake, stirring twice, until the leeks are crispy & golden brown, about 12 minutes. Let stand on baking sheet until scallops are done.
• 5

  Meanwhile, combine the remaining 1 1/2 tsp garlic powder, 1/4 tsp salt, italian seasoning, lemon zest & pepper in a small bowl.
• 6

  Pat scallops dry with paper towels. Sprinkle both sides with seasoning mixture. Heat remaining 1 tbsp oil in a large nonstick skillet over medium high heat. Add scallops & cook until golden brown, about 3 minutes each side.
• 7

  Serve scallops with crispy leeks on top.
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