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Seared Scallops With Leek Ribbons
- 1 1/2 pounds sea scallops
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 medium leeks (white and light green parts), quartered lengthwise and rinsed
- 1 lemon, cut into wedges (optional)
- 2 tablespoons pesto (optional)
Directions:View on Real Simple
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