Name: Scallops with Leeks
Ingredients: 12 Fresh scallops on their shells; 8 Leeks; 2 oz Unsalted butter; Salt; Freshly ground pepper; 2 Shallots; finely chopped; 1/4 pt Dry white wine; 4 tb Dry vermouth; 1/4 pt Cream; 1 bn Flat leaf parsley; roughly chopped

There are seasons in the lives of all when it is not easy, no not even for Christians, to believe that God is faithful. Our faith is sorely tried, our eyes bedimmed with tears, and we can no longer trace the outworkings of His love. Our ears are distracted with the noises of the world, harassed by the atheistic whisperings of Satan, and we can no longer hear the sweet accents of His still small voice. Cherished plans have been thwarted, friends on whom we relied have failed us, a profest brother or sister in Christ has betrayed us. We are staggered. We sought to be faithful to God, and now a dark cloud hides Him from us. We find it difficult, yea, impossible, for carnal reason to harmonize His frowning providence with His gracious promises.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Dairy	Hmong	Import	8	Servings

INGREDIENTS

12		Fresh scallops on their shells
8		Leeks
2	oz	Unsalted butter
		Salt
		Freshly ground pepper
2		Shallots; finely chopped
1/4	pt	Dry white wine
4	tb	Dry vermouth
1/4	pt	Cream
1	bn	Flat leaf parsley; roughly chopped

INSTRUCTIONS

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.
Formatted by suechef@sover.net
Recipe by: TWO FAT LADIES #FL1A01
Posted to MC-Recipe Digest V1 #792 by Sue <suechef@sover.net> on Sep 19,
1997

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“God will ultimately have HIS way, not yours!”