INGREDIENTS

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

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 310
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 35.6mg
Sodium: 163.7mg
Potassium: 621.8mg
Carbohydrates: 39.5g
Fiber: 3.6g
Sugar: 3.8g
Protein: 6.2g