Seared Cumin Sea Scallops with Cauliflower and Leeks

1. 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. 2

   Toss scallops with cumin seeds and salt and pepper to taste.

3. 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. 4

   Transfer to a bowl with tongs.

5. 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. 6

   Add wine and water and simmer, covered, until vegetables are almost tender, 5 to 7 minutes.

7. 7

   Add cream and scallops with juices in bowl and simmer, uncovered, until liquid is slightly thickened, about 3 minutes.

8. 8

   Stir in cilantro and lemon juice and season with salt and pepper.

* Per serving · 4 servings · Values may vary.