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

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