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This is the perfect light, fresh dish for a summer weekend!

Seared Scallops with Crispy Leeks

1 medium leek, white and light green parts only
2 tsps. plus 1 Tbsp extra virgin olive oil (divided)
1 Tbsp all purpose flour
1\2 tsp salt
1 tsp Italian seasoning
1\2 tsp freshly grated lemon zest
1\2 tsp black pepper
1 lb dry sea scallops

Preheat oven to 425 degrees
Cut leek on half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips..Rinse strips in hot water and pat dry. Toss in medium bowl with 2 tsps. of oil. Sprinkle flour and salt over leeks.Toss well to combine. Spread in an even layer on a baking sheet. Bake until leeks are crispy and brown,10-12 mins. Let cool on baking sheet until scallops are done.
Meanwhile, combine salt, Italian dressing, lemon zest, and pepper in a small bowl. Sprinkle scallops with this mixture on both sides. Heat 1 Tbsp of oil in a non stick skillet until med-high. Add scallops and sear until golden brown and crisp(about 3 minutes on each side.) Serve topped with crispy leeks. ENJOY!

Cook Dat,