Seared Cumin Sea Scallops with Cauliflower and Leeks Recipe

Name: Seared Cumin Sea Scallops with Cauliflower and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leeks, cut crosswise into 1/2-inch-thick slices; 1 1/4 pounds sea scallops, halved horizontally and patted dry; 1 teaspoon cumin seeds; 2 tablespoons olive oil; 1/2 medium head cauliflower, cut into 1 1/2-inch florets; 3 tablespoons dry white wine; 1/4 cup water; 1/2 cup heavy cream; 1/4 cup fresh cilantro, chopped; 1 tablespoon fresh lemon juice

Servings: persons

2 leeks, cut crosswise into 1/2-inch-thick slices
1 1/4 pounds sea scallops, halved horizontally and patted dry
1 teaspoon cumin seeds
2 tablespoons olive oil
1/2 medium head cauliflower, cut into 1 1/2-inch florets
3 tablespoons dry white wine
1/4 cup water
1/2 cup heavy cream
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lemon juice

1
Soak sliced leeks in a large bowl of water, agitating them occasionally to dislodge any sand, then drain leeks and pat them dry.
2
Toss scallops with cumin seeds and salt and pepper to taste.
3
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear scallops until golden, about 2 minutes on each side.
4
Transfer to a bowl with tongs.
5
Heat remaining tablespoon oil in skillet (do not clean) until hot but not smoking, then saute cauliflower and leeks with salt to taste, stirring until golden.
6
Add wine and water and simmer, covered, until vegetables are almost tender, 5 to 7 minutes.
7
Add cream and scallops with juices in bowl and simmer, uncovered, until liquid is slightly thickened, about 3 minutes.
8
Stir in cilantro and lemon juice and season with salt and pepper.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 leeks, cut crosswise into 1/2-inch-thick slices, 1 1/4 pounds sea scallops, halved horizontally and patted dry, 1 teaspoon cumin seeds, 2 tablespoons olive oil, and more.

Yes, Seared Cumin Sea Scallops with Cauliflower and Leeks 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.

Seared Cumin Sea Scallops with Cauliflower and Leeks

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