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Pan-seared Scallops with Leek and Lemon Sauce

4 servings


Gluten Free No Added Sugars

Nutritional Facts Per Serving

13.5 g
6.7 g
0.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 330
  • Fat 28.2 g
    • Saturated   14 g
    • + Trans 
  • Cholesterol 100 mg
  • Sodium   354 mg
  • Carbohydrate 6.7 g
    • Fibre   0.5 g
    • Sugars  
  • Protein 13.5 g
    • Vitamin A 20 %
    • Vitamin C 12 %
    • Calcium 7 %
    • Iron 7 %


Season the scallops with salt and pepper. Heat the oil in a large skillet set over medium-high heat. When the pan is hot, cook and sear the scallops 1 minute on each side, remove from the skillet and set on a plate. Reduce the heat under the skillet to medium, and then add the leeks and garlic and cook until the leeks soften, about 3 to 4 minutes. Add the lemon zest and lemon juice and simmer until the lemon juice has reduced by half. Add the cream and tarragon and bring to a simmer. Simmer and reduce the cream until lightly thickened. Season with salt and pepper. Return the scallops to the skillet, heat through a minute or two, and then serve.

Serving Suggestions

Serve the scallops with a few of the suitable side dishes found in our website recipe collection, such as Saffron Rice and Broccoli Casserole with Lemon and Red Pepper. The broccoli casserole recipe serves 8, so reduce the ingredient amounts by half to allow for the 4 portions you’ll need to serve it with the scallops.

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