Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 10 ounces mushrooms, sliced
• 2 cups thinly sliced leeks, white and light green parts only (about 2)
• 1/4 cup brandy, or dry vermouth
• 1/4 cup reduced-sodium chicken broth
• 3 tablespoon reduced-fat sour cream
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt, divided
• Freshly ground pepper, to taste
• 1 pound large dry sea scallops, (see Note)

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Cooking Directions

Step 1

Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, 1/4 teaspoon salt and pepper to taste. Cover and set aside.

Step 2

Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. To serve, place some of the leek-mushroom mixture on each plate and top with scallops.