SCALLOPS WITH LEEKS
Steps:
- Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
- Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons 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 scallops with their corals. Bring just to the 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 the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
dipak singh
[email protected]This dish was a bit too rich for my taste.
Sakhi Aich
[email protected]The scallops were a bit tough, but the leek sauce was very flavorful.
MURSHAD PLAYS
[email protected]I found this recipe to be a bit bland. I added some extra salt and pepper to taste.
Ramon Ramirez
[email protected]The scallops were a bit overcooked for my taste, but the leek sauce was delicious.
Carl Mckinley
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Rio Thompson
[email protected]This recipe is easy to follow and the results are amazing. I'll definitely be making it again.
Bertha White
[email protected]I'm not a huge fan of leeks, but I really enjoyed this dish. The scallops were cooked perfectly and the leek sauce was surprisingly delicious.
Heyden Alderson
[email protected]This dish is a bit pricey to make, but it's worth every penny.
Ise son of muallim
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
noor paracha
[email protected]This dish is a great way to impress your guests. The scallops were cooked to perfection and the leek sauce was divine.
Sandip kumar
[email protected]I made this recipe for my family and they loved it! The scallops were cooked perfectly and the leek sauce was so creamy and flavorful.
Jerrine Tweh
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The scallops were melt-in-your-mouth tender and the leek sauce was incredibly flavorful.
william escobar
[email protected]I'm not a huge fan of scallops, but I really enjoyed this dish. The leek sauce was so good that it made me forget all about my dislike of scallops.
Norman Marora
[email protected]This recipe is easy to follow and the results are amazing. The scallops were cooked to perfection and the leek sauce was creamy and delicious.
Daudi Kisomo
[email protected]I've made this recipe several times and it's always a winner. The scallops are always tender and juicy, and the leek sauce is so flavorful.
Marlene Kaniba
[email protected]Wow, this dish was a hit at our dinner party! The scallops were perfectly cooked and the leek sauce was divine. Everyone raved about it.