Seared Scallops with Creamy Spinach and Leeks
- 2-1/2 Tbs. unsalted butter
- 12 oz. baby spinach (about 12 loosely packed cups)
- 2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
- Kosher salt
- 2 large cloves garlic, minced
- 1/3 cup dry white wine
- 1/3 cup heavy cream
- Freshly ground black pepper
- Pinch freshly grated nutmeg
- 2 Tbs. freshly grated Parmigiano-Reggiano
- 16 large dry-packed sea scallops
- 4 tsp. vegetable oil
- This recipe is gluten-free
- Produce
- Baby spinach (12 oz.)
- Garlic (2 large cloves)
- Leeks, medium (2)
- Seafood
- Sea scallops, large dry packed (16)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Nutmeg (1 Pinch)
- Vegetable oil (4 tsp.)
- Dairy
- Butter, unsalted (2 1/2 Tbs.)
- Heavy cream (1/3 cup)
- Parmigiano-reggiano (2 Tbs.)
- Beer, Wine & Liquor
- White wine, dry (1/3 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published March 2, 2012 (11 months ago).
109 people saved this recipe.
