Poached Scallops With Leeks And Carrots

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2 tablespoons olive oil

4 carrots, cut into 4-inch sticks

2 leeks (white and light green parts), thinly sliced lengthwise

1/2 cup dry white wine

12 large sea scallops (about 1 1/2 pounds)

Kosher salt and black pepper

1 cup fresh flat-leaf parsley, finely chopped

1 clove garlic, finely chopped

2 tablespoons pine nuts, finely chopped

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