Serves 4


  • ¾ cup pitted Castelvetrano olives, roughly chopped
  • 1 red Fresno chile, finely chopped
  • ½ teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
  • 6 tablespoons olive oil, divided
  • Salt and Pepper to taste
  • 6 large leeks, thinly sliced and cleaned (about 6 cups)
  • 4 cloves garlic, thinly sliced
  • 1½ pounds large sea scallops, patted dry
  • Fresh flat-leaf parsley leaves, for serving


  1. Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and salt and pepper to taste, (the olives are naturally salty so you won’t need much extra seasoning) in a small bowl.
  2. Heat 4 tablespoons oil in a large skillet over medium. Add leeks, garlic, salt and pepper and cook, stirring occasionally, until softened, 12 to 16 minutes. Divide mixture among plates.
  3. Wipe skillet clean. Heat remaining 1 tablespoon oil in skillet over high. Season scallops with salt and pepper. Add scallops to skillet and cook, flipping once, until golden brown and mostly opaque, 1 to 2 minutes per side.
  4. Serve scallops over leeks with olive mixture and parsley leaves.