Real Simple – September 2019

Pan-seared scallops

with melted leeks

Easy Dinner 5

ACTIVE TIME 15 MINUTES TOTAL TIME 20 MINUTES SERVES 4

✓ Quick Cooking ✓ One Pot ✓ Gluten-Free

3/4 cup pitted Castelvetrano
olives, torn
1 red Fresno chile, finely
chopped
1/2 tsp. lemon zest plus 2 tsp.
fresh juice (from 1 lemon)
6 Tbsp. olive oil, divided
3/4 tsp. freshly ground black
pepper, divided
6 large leeks, thinly sliced
(about 6 cups)
4 cloves garlic, thinly sliced
1 1/4 tsp. kosher salt, divided
1 1/2 lb. large sea scallops,
patted dry
Fresh flat-leaf parsley
leaves, for serving

STIR together olives, chile,

lemon zest and juice, 1 table-

spoon oil, and 1/4 teaspoon

pepper in a small bowl.

HEAT 4 tablespoons oil in a large

skillet over medium. Add leeks,

garlic, 3/4 teaspoon salt, and 1/4

teaspoon pepper and cook, stir-

ring occasionally, until softened,

12 to 16 minutes. Divide mixture

among plates. Wipe skillet clean.

HEAT remaining 1 tablespoon oil

in skillet over high. Season scal-

lops with remaining 1/2 teaspoon

salt and 1/4 teaspoon pepper.

Add scallops to skillet and cook,

flipping once, until golden brown

and mostly opaque, 1 to 2 min-

utes per side. Serve scallops

over leeks with olive mixture

and parsley.

PER SERVING: 423 CALORIES, 25G

FAT (4G SAT.), 41MG CHOL., 4G FIBER,

23G PRO., 28G CARB., 1,731MG SOD.,

5G SUGAR