Two fat ladies’ scallops with leeks

1 Servings

Ingredients

Quantity Ingredient
12 Fresh sea scallops on their shells
8 Young leeks
4 tablespoons Unsalted butter
Salt and freshly ground pepper
2 Shallots; minced
⅔ cup Dry white wine
¼ cup Dry vermouth
⅔ cup Heavy cream
1 bunch Parsley; flat-leaf preferably, roughly minced

Directions

This is from the Good Morning America recipes. Nadia From Cooking with the Two Fat Ladies I have used vermouth in this dish, which gives a good flavor. I love having vermouth around for cooking, as I am not tempted to drink it.

1. Remove the scallops from their shells or ask your fishmonger to do this.

Separate the white flesh from the roe (if still there) and detatch the hard skin around the whites and the tiny black sac from the roe. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towel.

2. Wash the leeks and discard the green parts (you can use them for soup or stock). Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 2 tablespoons of the butter, a pinch of salt and ½ cup of water. Cover and simmer for 20 minutes. Keep hot.

3. In another pan, melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and the scallops, with their roe if available. Bring just to boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.

4. 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 the liquid is reduced to ½ cup. Pour in the cream, bring back to a boil, and bubble for a moment or two. Season with salt and pepper. Pour over the arranged scallops and leeks. Scatter the minced parsley over all.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Feb 24, 1998

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