Leek And Scallop Stew Recipe

Name: Leek And Scallop Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large sea scallops, cut in half horizontally (about 12 scallops); Cooking spray; 1 teaspoon olive oil; 1 cup thinly sliced leek (1 large); 2 teaspoons bottled minced garlic; 1 cup dry white wine or fat-free, less-sodium chicken broth; 1 cup fat-free, less-sodium chicken broth; 1 1/2 teaspoons chopped fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 (14.5-ounce) can diced tomatoes, drained well; 1/4 cup half-and-half; 1/4 cup chopped fresh cilantro; 2 tablespoons dry breadcrumbs; 1 tablespoon grated fresh lemon rind

Servings: persons

1 pound large sea scallops, cut in half horizontally (about 12 scallops)
Cooking spray
1 teaspoon olive oil
1 cup thinly sliced leek (1 large)
2 teaspoons bottled minced garlic
1 cup dry white wine or fat-free, less-sodium chicken broth
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained well
1/4 cup half-and-half
1/4 cup chopped fresh cilantro
2 tablespoons dry breadcrumbs
1 tablespoon grated fresh lemon rind

1
Pat scallops dry with a paper towel; lightly coat scallops with cooking spray. Heat a large nonstick skillet over medium-high heat. Add one-third of scallops; sear 2 minutes on each side or until lightly browned. Remove scallops from pan. Repeat procedure twice with remaining scallops.
2
While scallops cook, heat olive oil in a large saucepan coated with cooking spray over medium-high heat. Add leek and garlic; saute 4 minutes or until tender. Add wine and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Add scallops, and simmer 3 minutes. Remove from heat; stir in half-and-half.
3
Combine cilantro, breadcrumbs, and lemon rind in a small bowl; stir well. Ladle stew into individual bowls; top with breadcrumb mixture.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound large sea scallops, cut in half horizontally (about 12 scallops), Cooking spray, 1 teaspoon olive oil, 1 cup thinly sliced leek (1 large), and more.

Yes, Leek And Scallop Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek And Scallop Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions