Scallops & Leeks

Prep Time

15 minutes

Prep Notes

Choose organic ingredients to avoid chemicals and GMOs.

Cooking Time

15 minutes


4 servings


1 1/2 cup brown or basmati rice (presoaked overnight), 2 Tbs butter or ghee, 6 large scallops per person, 2 leeks with green parts, 2 garlic cloves (crushed), 1 Tbs fresh parsley (chopped), 1 lemon (juice and peel), nutmeg, salt & pepper.


1. Drain soaked rice and rinse. Cook in rice cooker per instructions. 

2. Rinse leeks, cut in half and remove dirt under running water. Dry with towel and chop finely. In a heavy saute pan, heat 1 Tbs butter or ghee on medium low. Add the chopped leeks with a pinch of nutmeg, salt and pepper. Saute for 15 mn until tender, covering halfway through. Set aside.

3. Heat up another saute pan on high heat, add 1 Tbs butter or ghee. Dry each scallop with a paper towel. When the pan is hot, place each scallop carefully on its flat side, cook 3-5 mn, flip each scallop carefully over and cook for an additional 3-5mn. Lower gas. Add grated lemon peel, lemon juice, minced garlic, salt and pepper and reduce for an extra minute. You can add a splash of white wine or cognac for extra flavor (optional).

4. Serve rice in each plate, top with some leeks and place 6 scallops around the center with reduced sauce. Sprinkle with chopped parsley. Open a nice bottle of white wine :)


This dish will bring a delicious and subtle smell of the ocean to your table. It is easy to make and always impresses guests. Scallops provide protein and minerals, while leeks help your body detoxify. 

Gluten-free, Paleo.


Alexandra Le Ny Health Coaching