Seasoned Scallops and Leeks -

Seasoned Scallops and Leeks

(1 medium) leek, white and light green parts only, halved and cut into long strips
(1 Tbsp. plus 2 tsp.) extra-virgin olive oil
(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

Dinner

Dry sea scallops seasoned with a mixture of five spices and served with baked seasoned leeks.

About 10 minutes

About 20 minutes

1Place leeks in a colander and rinse under hot water. Pat dry with paper towels, then place into a medium bowl. Add 2 tsp. oil, flour, paprika, 1/2 tsp. garlic powder and 1/2 tsp. salt, toss.

2Place on baking sheet in an even layer. Bake 10-12 minutes, stirring halfway through.
3Place a large, nonstick skillet over medium-high heat. Add oil.
4In a small bowl, mix together 1/2 tsp. garlic powder, 1/4 tsp. salt, Italian seasoning, lemon zest and pepper. Sprinkle both sides of scallops with mixture.

Serving Size: 1/4 of dish

Amount Per Serving:

Recipe Category: Dinner

Recipe Subcategory: Entrées with Shellfish

Recipe Ethnicity: Italian

Dietetic Info:

Vegetarian/Allergen Info: Contains Shellfish

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.