Leeks with Shrimp or Scallops
Gammy likes leeks so we have them pretty regularly, of course. She’s not crazy about scallops so I made her plate with shrimp. Leeks are in the onion family but have a taste of their own. They are big and hearty enough to be a side dish all on their own. They are best when sauteed in olive oil. I threw in a few slices of zucchini and some garlic just to add to the mix.
Ingredients
These amounts are for 2 servings.
- Olive oil
- 2 tbsp. butter
- 1 lemon – cut into 4 wedges
- salt and black pepper
- six shrimp peeled and deveined
- 4 scallops
- 1 large leek or 2-3 smaller ones
- 1 small zucchini – sliced
- 3 cloves garlic – chopped
And here is how to quickly and easily throw together your Leeks with Shrimp or Scallops
If your shrimp and scallops are frozen put them in a bowl with enough water to cover them while you get the veggies ready.
Coarsely chop up the leek (or leeks). Rise them off in a strainer under running cold water until you are satisfied that there isn’t and dirt left on them. Chop up the garlic and clean and slice up the zucchini. Cut the lemon into quarters.
Put 2 skillets on the stove with just enough olive oil to cover the bottoms. Add a tablespoon of butter to each one. Add the veggies to one skillet and the shrimp and scallops to the other. But you already figured out that part didn’t you. Then salt, pepper and squeeze a lemon wedge into each one.
If you want to get adventurous and add a splash or two or three of white wine at this point I’m with you on that.
Stir or toss them as they cook. When the shrimp are pink on both sides and opaque in the middle and the scallops are firm to a poke. And the veggies have softened up. Serve up and enjoy your Leeks with Shrimp or Scallops. And some of Poppop’s Easy No Knead Bread.
Leeks with Shrimp or Scallops
Ingredients
- Olive oil
- 2 Tbsp. Butter
- 1 Lemon quartered
- 2 pinches salt
- 2 pinches black pepper
- 6 shrimp peeled and deveined
- 4 scallops
- 1 large leek or more smaller ones
- 1 small zucchini sliced
- 3 cloves garlic chopped
Instructions
- If your shrimp and scallops are frozen put them in a bowl with enough water to cover them while you get the veggies ready.Coarsely chop up the leek (or leeks). Rise them off in a strainer under running cold water until you are satisfied that there isn't and dirt left on them. Chop up the garlic and clean and slice up the zucchini. Cut the lemon into quarters.
- Put 2 skillets on the stove with just enough olive oil to cover the bottoms. Add a tablespoon of butter to each one. Add the veggies to one skillet and the shrimp and scallops to the other. But you already figured out that part didn't you. Then salt, pepper and squeeze a lemon wedge into each one. If you want to get adventurous and add a splash or two or three of white wine at this point I'm with you on that.
- Stir or toss them as they cook. When the shrimp are pink on both sides and opaque in the middle and the scallops are firm to a poke. And the veggies have softened up. Serve up and enjoy your Leeks with Shrimp or Scallops.
