Scallops with Leeks and Cream

Ingredients:

Four servings

  • 1 1/2 lb. large sea scallops
  • 4 medium leeks
  • 4 TB unsalted butter
  • 2 shallote, minced
  • S&P
  • 2/3 cup dry white wine
  • 1/4 cup dry vermouth
  • 2/3 cup heavy cream
  • 1/4 cup minced flat leaf parsley

Recipe:

  1. Rinse scallops in cold water, slice in half horizontally and leave to dry on paper towels.
  2. Discard tough green ends of the leeks. Wash white sections thoroughly in water. Slice into narrow strips about 2 inches long
  3. In saucepan place 2 TB butter, pinch of salt, 1/2 cup water and the leeks. Cover and simmer for 20 minutes or until tender. Keep hot.
  4. In another pan melt the remaining 2 TB butter, then gently cook the shallots until soft. Add wine, vermouth, and the scallops. Bring just to the boiling point, then turn heat to very low and simmer for 2 minutes.
  5. Remove leeks from their liquid with a slotted spoon and place in a heated   dish.Remove scallops from their liquid and place on top of leeks.
  6. Combine the leek and scallop juices and boil briskly until liquid is reduced to 1/2 cup.Pour in cream, bring back to the boil and simmer for a few minutes. Season with salt and papper. Pour over the scallops and leels. Scatter minced parsley over all.