Scallops with Leek and Carrot

    25 minutes

    Scallops are seared in butter then served on a leek and carrot medley. This creates a beautiful entree suitable for your next special occasion.

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    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, finely diced
    • 1 leek, sliced
    • 2 carrots, grated
    • 100ml dry vermouth
    • 30g butter
    • 8 scallops
    • 1 teaspoon diced parsley, for garnish

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in large frying pan until hot. Saute onion for 5 minutes.
    2. Stir in the leek and carrots; saute for 3 minutes.
    3. Add dry vermouth and reduce heat to low. Cook for 2 minutes.
    4. Heat the butter in another frying pan over high heat. Pan sear the scallops for about 1 minute per side or until brown.
    5. Transfer the leek and carrots to a serving plate, add the scallops, garnish with parsley and serve.

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