INGREDIENTS
1 medium leek, white and light green parts only
2 tsp. plus 1 TBSP. extra-virgin olive oil, divided
2 TBSP. flour
1 tsp. paprika
1 tsp. garlic powder, divided
1/2 tsp. salt, divided
1 tsp. Italian seasoning
1/2 tsp. freshly grated lemon zest
1/2 tsp. pepper
1 lb. dry scallops, tough side muscle removed
DIRECTIONS
Preheat oven to 425 degrees.
Cut leek in half lengthwise, then cut each piece in half crosswise.
Cut each quarter into long thin strips.
Rinse the strips in hot water and pat dry.
Toss in medium bowl with 2 tsp. oil.
Sprinkle flour, paprika, 1/2 tsp. garlic powder and 1/4 tsp. salt over the leeks, toss well.
Spread in an even layer on a baking sheet.
Bake, stirring occasionally until leeks are crispy and golden brown.
Let stand on baking sheet until the scallops are cooked.
Combine the remaining 1/2 tsp. garlic powder and 1/4 tsp. salt with the dressing, lemon zest and pepper in a bowl.
Pat scallops dry and sprinkle both sides with the seasoning mixture.
Heat the remaining 1 TBSP. oil in a large nonstick skillet over medium-high heat.
Add the scallops; cook 2 to 3 minutes per side.
Serve the scallops with the crispy leeks on top.
Serves 4.
