Poached Scallops with Leeks and Carrots

Ingredients

• 4  carrots cut into 4-inch sticks
• 0.5 cup cooking wine dry white
• 1 cup flat-leaf parsley fresh finely chopped
• 1 clove garlic finely chopped
• 4 servings kosher salt and pepper black
• 2  leeks light white green thinly sliced lengthwise ( and parts)
• 2 tablespoons olive oil 
• 2 tablespoons pinenuts finely chopped
• 1.5 pounds sea scallops 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
2. Add the carrots and leeks and cook, stirring, for 2 minutes.
3. Add the wine and 1/2 cup water and bring to a boil. Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables. Reduce heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes.
4. Transfer the scallops to a plate. In a small bowl, combine the parsley, garlic, pine nuts, and the remaining tablespoon of oil. Stir into the vegetables and broth and serve with the scallops. Shortcut: Instead of chopping the parsley, garlic, and pine nuts by hand, you can pulse them in a food processor with 1 tablespoon of the olive oil.