Ingredients
- 2 tablespoons olive oil
- 4 medium-sized carrots, cut into fine strips
- 2 leeks (light green and white), cut into thin strips
- ½ cup (125ml) dry white wine
- 1½ pounds (675g) large sea scallops
- Kosher salt and black pepper
- 1 cup (25g) fresh parsley, chopped
- 1 minced garlic clove
- 2 tablespoons chopped pine nuts
Method
- Heat half the oil in a medium saucepan and heat over high heat.
- Toss carrots, leeks, and stir in well.
- Allow to cook for 2 minutes.
- Pour the wine and ½ cup (125ml) of water and allow to boil.
- Add seasonings to the scallops and place on top the vegetables.
- Allow to simmer over a low heat until scallops are done.
- Simmer for about 6 minutes.
- Toss in the parsley, garlic, pine nuts, and remaining oil.
- Mix the veggies and broth and stir well. Serve with the scallops.