Scallops With Leeks, Mushrooms And Potatoes

Ingredients

• 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

Four servings

Preparation

1. 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.

20 minutes