Seared Scallops With Brandied Leeks And Mushrooms Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
213
FAT
23%
CHOL
16%
SOD
53%

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Ingredients for 4 servings

10 ounces mushrooms, sliced

2 cups thinly sliced leeks, white and light green parts only (about 2)

1/4 cup brandy or dry vermouth

1 pound large dry sea scallops (see Note)

1 tablespoon chopped fresh parsley

1/4 cup reduced-sodium chicken broth

3 tablespoons reduced-fat sour cream

Freshly ground pepper to taste

1/2 teaspoon salt, divided

4 teaspoons extra-virgin olive oil, divided

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