Scallops with Creamy Leeks
Yield: 2
Scallops with Creamy Leeks
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Golden-seared scallops nestled in silky leeks with lemon and a whisper of Aleppo pepper - proof that a simple pan can produce something quietly magnificent.
Ingredients
- ½ cup jasmine rice
- ¾ cup water
- ¾ teaspoon kosher salt, divided
- ½ leek
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- ⅓ cup dry white wine
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ½ cup heavy cream
- ⅛ teaspoon Aleppo pepper, plus more for finishing
- 8 ounces sea scallops, patted very dry
- 1 tablespoon canola oil
- 3 tablespoons flat-leaf parsley, finely chopped
- ½ lemon, juiced
Instructions
- Bring a small saucepan of well-salted water to a boil. Add the rice and cook according to package instructions. Drain and set aside, covered, to keep warm.
- Trim the leek, slice it in half lengthways, then into fine half-moons. Wash thoroughly under running water to remove any grit, then let it drain.
- Place a large frying pan over medium heat and add a lug of olive oil and the butter. Add the leeks with a pinch of salt and black pepper, stirring to coat. Pour in the white wine along with a small splash of water, then let it cook gently for about 5 minutes, partially covered, until the leeks are soft and silky.
- Remove the cover and allow the liquid to reduce slightly. Stir in the cream and a small pinch of Aleppo pepper, then let it simmer gently for 4-5 minutes until lightly thickened. Keep warm over low heat.
- Pat the scallops very dry with paper towels and season lightly with salt and pepper.
- Heat a separate pan over high heat until properly hot, then add a thin layer of oil. Place the scallops in the pan, leaving space between them, and do not move them. Let them sear for 11/2 to 2 minutes until a deep golden crust forms. Turn and cook for another minute or so, until just opaque in the centre.
- Turn off the heat under the leeks and squeeze in a little lemon juice. Taste and adjust the seasoning, adding more salt, pepper, or a touch more Aleppo if needed. Stir through most of the chopped parsley.
- Spoon the rice onto each plate, add the creamy leeks, and place the scallops on top. Finish with the remaining parsley, a light pinch of Aleppo pepper, and a final squeeze of lemon just before serving.
Costs
- Total Cost: $13.55
- Cost per Serving: $6.78
Costs calculated in May 2026 in Cleveland, USA using ingredients from Aldi, with the exception of the oils from Thrive Market, and the leeks and Aleppo pepper from WholeFoods.
Nutrition Facts
Calories
674Fat
42 gSat. Fat
19 gCarbs
48 gFiber
1 gNet carbs
46 gSugar
3 gProtein
19 gSodium
1397 mgCholesterol
110 mgNutritional information is an estimate only, and depends on the ingredients you use.
All rights reserved for Ask Katie.