SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER
Provided by Craig Stoll
Categories Milk/Cream Shellfish Sauté Scallop Leek White Wine Tarragon Chive Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
- Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
- Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
- Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.
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Ornov PlayzYT
ornov-p@hotmail.co.ukThanks for sharing this recipe! I'm always looking for new ways to cook scallops.
Malvin Oyugi
oyugi.m17@aol.comI'm new to cooking. Is this recipe easy to follow?
Imran Kakar
i_k@hotmail.frThis recipe looks delicious! I can't wait to try it.
Bernadine Simpson
simpson86@aol.comI don't have tarragon. What else can I use?
Entionne Zuber
z_entionne@gmail.comCan I use frozen scallops for this recipe?
M jamshaid Khalid
j_m@hotmail.co.ukI'm allergic to capers. Can I substitute something else?
mdmanik sheikh
mdmanik_s@yahoo.comThis dish is a bit pricey, but it's worth it for a special occasion. The scallops are cooked to perfection and the sauce is amazing.
Kc Branker
k-b28@gmail.comI was disappointed with this recipe. The scallops were bland and the sauce was watery. I won't be making it again.
Muhammad Sumair
m.s20@gmail.comThe sauce was a bit too salty for my taste. I would recommend using less salt or omitting it altogether.
John Terry
johnterry@gmail.comI followed the recipe exactly and the scallops turned out tough. I'm not sure what went wrong.
Amahle Chili
chili_a56@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The scallops are cooked to perfection and the sauce is divine. I highly recommend it!
Luke fretwell
luke-fretwell40@hotmail.comI love the combination of flavors in this dish. The sweetness of the scallops, the earthiness of the leeks, and the tanginess of the capers all work together to create a truly memorable meal.
KILLER KHAN007
kkhan0076@hotmail.comThis dish is perfect for a special occasion. It's elegant and delicious. I served it at a dinner party and my guests raved about it.
Mkomk Yyyui
yyyuim@gmail.comI'm not a big fan of seafood, but I decided to try this recipe because it looked so appetizing. I'm so glad I did! The scallops were cooked perfectly and the sauce was amazing. I'll definitely be making this again.
Muhammad Haris Raja
raja.m43@yahoo.com5 stars! This recipe is a keeper. The scallops were tender and juicy, and the sauce was creamy and flavorful. I served it over rice and it was a hit with my family.
Janet Johnson
j_j84@yahoo.comI was pleasantly surprised by how easy this dish was to make. I'm not the most experienced cook, but I was able to follow the recipe and create a restaurant-quality meal. The scallops were cooked evenly and the sauce was rich and flavorful.
Jason Berry
b-j92@gmail.comThis dish was absolutely divine! The scallops were cooked to perfection and paired beautifully with the melted leeks and tarragon caper butter. The flavors were incredibly well-balanced and complemented each other perfectly. I highly recommend this r