Poached Scallops with Leeks and Carrots

Ingredients

• 2 tablespoons olive oil
• 4 carrots, cut into 4-inch sticks
• 2 leeks (white and light green parts), thinly sliced lengthwise
• 1/2 dry white wine
• 12 large sea scallops (about 1 1/2 pounds)
• kosher salt and black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• 1 clove garlic, finely chopped
• 2 tablespoons pine nuts, finely chopped

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes. Add the wine and 1/2 cup water and bring to a boil.

Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables. Reduce heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes. Transfer the scallops to a plate.

In a small bowl, combine the parsley, garlic, pine nuts, and the remaining tablespoon of oil. Stir into the vegetables and broth and serve with the scallops.