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Seared Scallops W/ Crispy Leeks

Seared Scallops W/ Crispy Leeks

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Kimmi Knippel (Sweet_Memories)




★★★★★ 1 vote

30 Min
30 Min


  • 1
    leek (white & green parts)
  • ·
    cold water
  • 2 tsp
    + 1 tbsp olive oil, extra virgin
  • 2 Tbsp
    all purpose flour
  • 1 tsp
  • 1 Tbsp
    garlic powder, divided
  • 1/2 tsp
    salt, divided
  • 1 tsp
    italian seasoning
  • 1/2 tsp
    lemon zest, grated
  • 1/2 tsp
  • 1 lb
    sea scallops

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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