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Poached Scallops With Leeks and Carrots


Poached Scallops With Leeks and Carrots Recipe

Ingredients:
  • 2 tablespoons olive oil
  • 4 carrots, cut into thin strips
  • 2 leeks (white and light green parts), cut into thin strips
  • 1/2 cup dry white wine
  • 12 large sea scallops (about 1 1/2 pounds)
  • 1 cup kosher salt and black pepper
  • 1 fresh flat-leaf parsley, finely chopped
  • 2 tablespoons clove garlic, finely chopped
Directions:
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