Scallops with Leek and Carrot

Scallops with Leek and Carrot


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


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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