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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.6
  • Total Fat: 6.7 g
  • Cholesterol: 41.2 mg
  • Sodium: 516.0 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.4 g

View full nutritional breakdown of Seared Scallops with Brandied Leeks & Mushrooms - EatingWell calories by ingredient
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Seared Scallops with Brandied Leeks & Mushrooms - EatingWell

Submitted by: MRSSTINSON
Seared Scallops with Brandied Leeks & Mushrooms - EatingWell

Introduction

Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a more mellow flavor. The mushroom mixture is equally delicious served with steak or chicken. Make it a meal: Serve over barley. Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a more mellow flavor. The mushroom mixture is equally delicious served with steak or chicken. Make it a meal: Serve over barley.
Number of Servings: 4

Ingredients

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

Directions

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, 1/4 teaspoon salt and pepper to taste. Cover and set aside.

2. Pat scallops dry and sprinkle with the remaining 1/4 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.

Tips & Notes
* 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.

Nutrition
Per serving: 237 calories; 7 g fat (2 g sat, 4 g mono); 42 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 22 g protein; 1 g fiber; 500 mg sodium; 773 mg potassium.

Nutrition Bonus: Potassium (22% daily value), Magnesium (21% dv), Vitamin A (20% dv), Vitamin C (15% dv)

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat


Number of Servings: 4

Recipe submitted by SparkPeople user TOBESTINSON.





TAGS:  Fish | Dinner | Fish Dinner |

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