Scallops with Brandied Leeks and Mushrooms
Makes 4 servings
Prep Time: 15 minutes
Total Time: 30 minutes
Ease of Preparation: Easy
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
1/4 cup reduced-sodium chicken broth
3 tablespoons reduced-fat sour cream
1 tablespoon chopped fresh parsley
Freshly ground pepper, to taste
1 pound large dry sea scallops
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 and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, and pepper to taste. Cover and set aside.
2. Pat scallops dry and sprinkle with 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.
Nutritional Notes: per serving: 237 calories; 7 g fat (2 g sat, 4 g mono); 42 mg cholesterol; 12 g carbohydrates; 22 g protein; 1 g fiber; 250 mg sodium; 773 mg potassium.
Nutrition Bonus: Potassium (22% daily value), Magnesium (21% dv), Vitamin A (20% dv), Vitamin C (15% dv)