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Steamed Scallops With Spinach, Leeks And Lemon Vinaigrette

Steamed Scallops With Spinach, Leeks And Lemon Vinaigrette is built on Leek, Dried Tarragon, Spinach, Scallops, and Extra Virgin Olive Oil. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 1 tsp
• 1 lb
• 1 lb
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Cut the tough green parts from the leek, then cut the leek into quarters.

2. 2

   Wash well, fanning out the leaves to remove all the sand. Cut it into 1" sections.

3. 3

   Place half the tarragon in the bottom of a steamer with the leeks and the spinach and steam over hot water until the spinach wilts, 3 - 5 min. Slice the scallops in half (through their equator, not their axis) and place them on top of the vegetables. (I did the same with the shrimp...but only did half of them...the rest I left whole)

4. 4

   Steam until the scallops are just opaque, 3 - 5 min. whisk the olive oil with some of the lemon juice, add salt and pepper to taste, and see whether or not you want to add more lemon juice.

5. 5

   Spike with the remaining tarragon (minced if it is fresh).

6. 6

   Serve the scallops, spinach and leeks hot or warm, with a bit of the vinaigrette on top.

7. 7

   Time 30 min

8. 8

   Cal 158.1

9. 9

   Fat 4.6g

10. 10

    Carb 8g

11. 11

    Fib 2.5g

12. 12

    Pro 21.7g

13. 13

    Sod 250mg

14. 14

    CFF 25.8%