For this dish, I chose to bread my scallops in a mixture of parmesan, rosemary, and panko breadcrumbs, then broil them. I think they might have come out a bit better had I used an eggwash and pan-fried them, but I was going for health and simplicity. I plated these atop thinly sliced leeks which I had caramelized and braised in a white-wine and lemon broth, then finished with some cream, and topped everything with a fresh bruschetta-like tomato and caper relish. I think my favorite part of this meal was enjoying the leeks like a “linguine”. The texture and flavor were so delicious and I even wish I had used more leeks! The lemon cream was very tasty. I could have eaten a bigger plate of just the leek “linguine!” The scallops were cooked perfectly and I really the contrast with the fresh tomato relish as opposed to a cooked sauce. Of course, the capers and lemons complimented each other beautifully. Thanks, Kate, for choosing such great ingredients!
1/2 of a large tomato, seeded and diced
1 tbsp capers
1 clove of garlic, minced
salt, pepper, oregano
Combine ingredients and season to taste; let stand at room temperature while the rest of the meal is prepared.
3 tbsp each parmesan cheese and panko
leaves from one sprig of rosemary
salt and pepper
1lb sea scallops, rinsed and patted dry
Pulse together cheese, breadcrumbs, and rosemary in food processor. Season with salt and pepper. Toss the scallops in the crumb mixture and arrange on a broiler pan; spray lightly with olive oil cooking spray. Broil for about 7-10 minutes, turning halfway through, until lightly browned on each side.
Creamy Lemon-Leek “Linguine”
2 medium leeks, trimmed of outer leaves and cut about 1/2 ” from the bottom
1 tsp butter
1/4 cup each chicken broth and dry white wine
juice from half of a lemon
salt and pepper
1/4 cup half and half or cream
Slice the leeks thinly lengthwise and rinse to remove any grit. Melt the butter in a saute pan and add leeks. Cook for a few minutes, stirring around, until they begin to caramelize. Add broth, wine, and lemon juice. Bring to a boil then simmer, covered, for about 5 minutes. Season with salt and pepper and add cream; cook for a few minutes or until thickened.