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Scallops With Leeks Recipe

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This recipe for Scallops With Leeks is from Cooking for a Cure, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 fresh sea scallops on their shells
8 young leeks
4 tbsp. unsalted butter
Salt and freshly ground pepper
2 shallots, minced
1/3 c. dry white wine
1/4 c. dry vermouth
2/3 c. heavy cream
1 bunch flat leaf parsley, roughly minced

Directions:
Directions:
Remove scallops from their shells. Separate the white flesh from the roe if it is still there. Detach hard skin around whites and the tiny black sac from the roe. Wash clean under running tap. Halve the whites horizontally. Leave to dry off on some paper towels. Wash leeks and discard green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 2 tablespoons of butter, a pinch of salt, and 1/2 cup of water. Cover and simmer for 20 minutes. Keep hot. In another pan, melt the rest of the butter and gently cook the shallots until they are soft. Add wine, vermouth, and the scallops, with their roe if available. Bring just to the boiling point, then turn the heat very low and simmer for 2 minutes, or less if scallops are small. Remove the leeks from their liquid using a slotted spoon and place in a heated dish. With the same implement place the scallops on top. Add the leek juice to the scallop juice and boil briskly until liquid is reduced to 1/2 cup. Pour in cream, bring back to a boil, bubble a moment or two. Season with salt and pepper. Pour over arranged scallops and leeks. Scatter the parsley over all.

 

 

 

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