SCALLOP AND LEEK RECIPE

Steps:

• # Rinse leeks well, cut in half length-wise, and slice into thin long strips, also lengthwise - the whole point is to let them be like spaghetti in thickness and length. # In a shallow wide-mouth saucepan or deep skillet, melt half of the butter over medium heat # Saute leeks over slow heat constantly stirring to avoid browning # Meanwhile, in a separate skillet, melt the rest of the butter and saute scallops over medium heat until they soak all the butter up. # At that point, add your wine, heat through, and continue sauteing over low heat until wine reduces almost entirely. # Add salt and fresh ground pepper to taste # When all the wine is gone, add scallops to leeks. # Add cream at this point, heat through and simmer over very low heat until cream thickens # - # Serving suggestion: serve in large scallop shells, scrubbed clean and dried. Place leeks first in a manner of spaghetti - forming a little nest and then place scallops on top of the leeks.