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:
- Rinse scallops in cold water, slice in half horizontally and leave to dry on paper towels.
- Discard tough green ends of the leeks. Wash white sections thoroughly in water. Slice into narrow strips about 2 inches long
- 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.
- 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.
- 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.
- 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.