Title: Two Fat Ladies' Scallops With Leeks
Categories: Fat ladies, Seafood, Wine, Dairy
Yield: 3 Servings
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 Flat-leaf parsley; 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" long. Place in a saucepan with 2 tb 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.
