Herb-crusted scallops served with crispy baked leeks make an easy yet impressive dish to serve to friends. You may have seen “frizzled” or fried leeks on a restaurant menu before, but you might not guess how easy they are to make at home.
| 1 medium leek, white and light green parts only | |
| 2 tsp. plus 1 Tbsp. extra-virgin olive oil, divided | |
| 2 Tbsp. all-purpose flour | |
| 1 tsp. paprika | |
| 1 tsp. garlic powder, divided | |
| 1/2 tsp. salt, divided | |
| 1 tsp. Italian seasoning | |
| 1/2 tsp. freshly grated lemon zest | |
| 1/2 tsp. freshly ground pepper | |
| 1 lb. dry sea scallops, tough side muscle removed |
Recipe Adapted from: Sister to Sister: The Women’s Heart Health Foundation
| 1. | Preheat oven to 425 degrees F. |
| 2. | Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done. |
| 3. | Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. |
| 4. | Pat scallops dry and sprinkle both sides with the seasoning mixture. |
| 5. | Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. |
| 6. | Serve the scallops with the crispy leeks on top. |
| 7. | (Optional): Serve the scallops on its own or on a bed of risotto, pasta, or brown rice. We served this over sautéed corn and spinach. |
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