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Steamed Scallops With Vegetables

Diet.Chef's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Scallop
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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