Pan-Seared Scallops with Asparagus and Baby Leeks
- 16 asparagus spears, trimmed
- 12 baby leeks (or, for a more pungent allium presence, scallions)
- Olive oil
- Sea salt and freshly ground black pepper
- 1 small handful fresh marjoram or summer savory sprigs, leaves plucked from the stems
- 1 lemon
- 12 ginormous sea scallops or 16 to 20 smaller sea scallops
- 2 pinches five-spice powder (optional)
- Butter (optional)
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Asparagus spears (16)
- Baby leeks (12)
- Lemon (1)
- Marjoram or summer savory, fresh sprigs (1 small handful)
- Seafood
- Ginormous sea scallops or 16 to 20 smaller sea scallops (12)
- Cooking & Baking
- Five-spice powder (2 pinches)
- Olive oil (1)
- Sea salt and freshly ground black pepper (1)
- Dairy
- Butter (1)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published June 18, 2012 (8 months ago).
213 people saved this recipe.
