1 medium leek, white and light green parts only
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder, divided
1/2 teaspoon salt, divided
1 teaspoon Italian seasoning
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly ground pepper
1 pound dry sea scallops, tough side muscle removed
Preheat oven to 425°F.
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 a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done.
Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.
7 g fat
1 g sat
10 g carbohydrates
20 g protein
1 g fiber