Scallops With Leeks, Mushrooms And Potatoes

• 4 small red potatoes, thinly sliced
• Chardonnay, lemon and herb steaming liquid (see recipe)
• 3 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices
• 2 cups shiitake mushrooms, stemmed and thinly sliced
• 1 pound sea scallops
• 1 tablespoon chopped Italian parsley
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste

1. Place the potatoes in a steamer, cover and steam over the liquid for 5 minutes.
2. Add the leeks, mushrooms and scallops and sprinkle with parsley.
3. Steam until the scallops are just cooked through, about 12 minutes.
4. Season with salt and pepper to taste.
5. Divide among 4 plates and serve immediately.

red potatoes, leeks, shiitake mushrooms, scallops, italian parsley, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6654 (may not work)