SEARED SCALLOPS W/ CRISPY LEEKS

Seared Scallops W/ Crispy Leeks image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Fish

Number Of Ingredients 11

Previous Next

1 - leek (white & green parts)
- cold water
2 teaspoon(s) + 1 tbsp olive oil, extra virgin
2 tablespoon(s) all purpose flour
1 teaspoon(s) paprika
1 tablespoon(s) garlic powder, divided
1/2 teaspoon(s) salt, divided
1 teaspoon(s) italian seasoning
1/2 teaspoon(s) lemon zest, grated
1/2 teaspoon(s) pepper
1 pound(s) sea scallops

Steps:

Cut leek in 1/2 lengthwise, then cut each piece in 1/2 crosswise. Cut each quarter into long, thins strips. Soak strips in cold water, about 30 minutes to release all grit & sand from leeks. Pat dry.
Meanwhile, preheat oven to 325 degrees F.
Toss leeks in a medium bowl with 2 tsp oil. Sprinkle flour, paprika 1 1/2 tsp garlic powder & 1/4 tsp salt over leeks; toss to combine. Spread in an even layer on a baking sheet.
Bake, stirring twice, until the leeks are crispy & golden brown, about 12 minutes. Let stand on baking sheet until scallops are done.
Meanwhile, combine the remaining 1 1/2 tsp garlic powder, 1/4 tsp salt, italian seasoning, lemon zest & pepper in a small bowl.
Pat scallops dry with paper towels. Sprinkle both sides with seasoning mixture. Heat remaining 1 tbsp oil in a large nonstick skillet over medium high heat. Add scallops & cook until golden brown, about 3 minutes each side.
Serve scallops with crispy leeks on top.