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
- Place the potatoes in a steamer, cover and steam over the liquid for 5 minutes.
- Add the leeks, mushrooms and scallops and sprinkle with parsley.
- Steam until the scallops are just cooked through, about 12 minutes.
- Season with salt and pepper to taste.
- 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)