Scallops With Leeks, Mushrooms And Potatoes

  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)

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