Roasted Scallops with Broccolini & Caramelized Leeks
Leeks are a rich source of prebiotics to help feed a healthy microbiome. Here, they are caramelized in a buttery wine sauce and topped with roasted scallops in a smoky garlic seasoning mix. Golden broccolini and tomatoes make it a complete meal. Garnish with lemon wedges, if desired.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Habits This Recipe Helps You Keep
- Improve Gut Health
- Eat the rainbow
- Select healthy fats
Related: 20 Daily Habits for a Healthier, Happier You!
The Skinny on Scallops
Scallops are not only incredibly delicious, they’re also good for your brain and nervous system. Three ounces of these saltwater shellfish can contain up to 18% of the DV for both vitamin B12 and zinc, essential for optimal brain function and nervous system development.
Scallops & veg
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tsp sea salt
- ½ tsp ground black pepper
- ¼ tsp smoked paprika
- 2 bunches broccolini, trimmed, thicker stalks cut in half lengthwise
- 3 Roma tomatoes, quartered
- 1 lb large sea scallops, muscle removed, patted dry
- 4 tsp organic unsalted butter, divided
- 2 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise
- 1/3 cup dry white wine
- sea salt, to taste
- Preheat oven to 375ºF. Place a large baking sheet in the oven as it preheats.
- In a small bowl, mix together oil, garlic, salt, pepper and paprika. In a medium bowl, toss broccolini and tomatoes with one-half of oil mixture, reserving remaining half.
- Remove baking sheet from oven. Place broccolini and tomatoes on sheet. Roast until broccolini is tender and browning and tomatoes are blistered, about 18 minutes. Remove sheet from oven; increase oven temperature to 425ºF. Place scallops on sheet and spoon reserved oil mixture over top. Bake 8 to 10 minutes, until scallops are firm.
- Meanwhile, prepare leeks: In a large skillet on medium, melt one-half of butter. Add leeks and cook, stirring often, until very tender and golden in spots, 8 to 10 minutes. Pour in wine; cook, stirring occasionally, until most of wine has evaporated, 2 to 3 minutes. Add remaining one-half of butter in pieces, stirring, about 1 minute longer. Season with salt, to taste. Divide leeks among plates. Top with scallops and vegetables.
- Serving Size 1/4 of recipe
- Calories 319
- Carbohydrate Content 26 g
- Cholesterol Content 65 mg
- Fat Content 12 g
- Fiber Content 6 g
- Protein Content 29 g
- Saturated Fat Content 3 g
- Sodium Content 813 mg
- Sugar Content 6.5 g
- Monounsaturated Fat Content 6.5 g
- Polyunsaturated Fat Content 1 g