Baked scallops and leeks
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | eaches | Thin, young leeks |
| Boiling water | ||
| 3 | pounds | Scallops |
| 8 | ounces | Butter |
| ½ | each | Cuo finely chopped shallots |
| ½ | cup | Fresh bread crumbs |
Directions
YIELD: 8 SERVINGS
METHOD
Clean leeks, leaving them whole. Tie together and plunge into boiling water. Cook 5 minutes, or until just tender. Drain and rinse in cold running water; drain well and pat dry. Cut into 1⅕" rounds. Trim scallops. If they are large (sea scallops), cut into ½" pieces.
Wash and throughly dry. Grease 8 shells or small au gratin dishes.
Devide scallops and leeks evenly amoung dishes. Melt butter. Add shallots and saute about 3 minutes; pour over scallops and leeks.
Sprinkle with crumbs. Bake at 400 degrees F for 15 minutes, then broil breifly to brown crumbs. Published by Orlando Sentinel 08\\31\\95 Posted by Jim Anderson
Submitted By JIM ANDERSON On 09-01-95
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