How to cook Irish Scallops with Leeks in a Vinaigrette
- 18 large scallops, in shell
- 1/2 teaspoon olive oil
- 2 tablespoons chopped green onions
- 1 carrot, julienned and cut into 2-inch strips
- 2 baby leeks, julienned and white portions cut into 2-inch strips water
- 1 tablespoon butter, melted
- 2 medium oranges, peeled, seeded and segmented
- 1 lemon, peeled, seeded and segmented
- 1/2 cup extra-virgin olive oil
- For scallops, open and separate scallops. Slice horizontally, with roe attached and pan fry in olive oil in a heavy-bottomed skillet over high heat, 10 seconds.
- Remove scallops from pan, keep warm. Discard oil; add green onions and cook 30 seconds. Return scallops to pan and toss with green onions, 15 seconds.
- Blanch carrots and leeks in boiling salted water 30 seconds. Strain and shock in ice-cold water. Gently toss well-drained vegetables with 1 tablespoon butter.
- For vinaigrette, place orange and lemon segments in a food processor fitted with a steel blade. Pulse until pureed. Gradually add oil while machine is running. Pass through a fine mesh strainer.
- Arrange scallops with roe on top of vinaigrette.
- Divide vegetables equally among 4 plates.
The Irish Scallops with Leeks in a Vinaigrette recipe very easy to prepare and so good! This Irish dish is usually served on St. Patrick's Day.
This recipe for Irish Scallops with Leeks in a Vinaigrette serves/makes: 4
The Irish Scallops with Leeks in a Vinaigrette recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Scallops
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed