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Serving size 4
Prep Time
Total Time


1 medium leek, white and light green parts only2 tsp plus 1 tablespoon extra-virgin olive oil, divided2 Tbsp all-purpose flour1 tsp paprika1 tsp garlic powder½ tsp salt, divided1 tsp Italian seasoning½ tsp freshly grated lemon zest½ tsp freshly ground pepper1 lb dry sea scallops, tough side muscle removed


1. Preheat oven to 425°F.

2. Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done.

3. Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 185
  • Calories from fat 63
  • Total Fat 7gm 11%
  • Sodium 478mg 20%
  • Total Carbohydrates 10gm 3%
  • Fiber 1gm 4%
  • Protein 20gm
  • Cholesterol 37mg 12%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Healthy, Low Carb, Low Cholesterol, Low Fat, Shellfish, Vegetable, American, Easy, Quick, 30 Minute, Baking, Spring, Summer, Fall, Winter, Birthday, New Year, Entertaining

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