Ingredients:

For two hungry parties.

• 3/4 pound scallops Wash, split horizontally  and drain on paper towels
• 4 young leeks Wash leeks, slice 1/4 inch lengthwise, then crosswise in
• 2TB unsalted butter 2 inch matchsticks. Place in saucepan with 1/2 cup water,
• S&P butter and salt. Simmer for 20 minutes until soft. Keep warm.
• 2 chopped shallots
• 2/3 cup dry white wine
• 1/4 cup dry vermouth Melt butter in frying pan, gently cook shallots until soft. Add wine, vermouth, and the scallops. Bring just to boiling, then turn the heat to low and simmer for exactly 2 minutes.
• 2/3 cup or less heavy cream Remove leeks from liquid. Reserve leeks in warmed dish. Place cooked scallops on top of leeks. Add leek liquid to scallop liquid. Boil down until liquid measures about 1/2 cup. Add heavy cream, return to boil and bubble for a few minutes.
• 1 bunch flat leaf parsley, chopped. Garnish