Steamed Scallops With Vegetables
|Olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped fresh thyme leaves/1/4 teaspoon dried thyme, crushed||1 1⁄4 Teaspoon|
|Celery ribs||2 , cut into thin diagonal slices|
|Parsnips||2 Medium, cut into thin diagonal slices|
|Carrots||2 Medium, cut into thin diagonal slices|
|Leek||1 Large, halved lengthwise, well-rinsed, and sliced 1/4 inch thick (White And Some Green)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Sea scallops||1 1⁄2 Pound (Tough Muscle On Side Removed, Rinsed And Patted Dry)|
|Dry white wine/Vermouth||2 Tablespoon|
Heat the oil in a heavy Dutch oven, over medium heat.
Add the garlic and thyme and cook, stirring, for 2 minutes.
Add the celery, parsnips, carrots, leek, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, for 2 minutes.
Reduce the heat to low, cover, and cook, stirring occasionally, for 5 minutes, or until the vegetables are tender-crisp.
If the pan gets dry, add 1 tablespoon of water.
Season the scallops with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place the scallops on the vegetables in the pot and sprinkle with the wine.