12 Fresh sea scallops on their
- shells
8 Young leeks
4 tb Unsalted butter
Salt & fresh ground pepper
2 Shallots; minced
2/3 c Dry white wine
1/4 c Dry vermouth
2/3 c Heavy cream
1 bn Parsley; flat-leaf, chopped
Remove the scallops from their shells or ask your
fishmonger to do this. Separate the white flesh from the
roe (if still there) and detach 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.
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 1/2 cup of water. Cover and simmer for 20 minutes.
Keep hot.
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.
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 1/2
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.
Recipe by: Cooking with the Two Fat Ladies
Uncle Dirty Dave's Kitchen
MMMMM
... 'No' is a complete sentence,
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