Name: Two Fat Ladies. Scallops with Leeks
Ingredients: 12 Fresh sea scallops on their shells; 8 Young leeks; 4 tb Unsalted butter; Salt and freshly ground pepper; 2 Shallots; minced; 2/3 c Dry white wine; 1/4 c Dry vermouth; 2/3 c Heavy cream; 1 bn Parsley; flat-leaf preferably, roughly minced

Nothing is more important in the life of your child than to be sure that his or her soul is with the Lord. Can you even imagine the thought for a second, parent, that your child could be separated from you one day eternally in hell? So much energy is devoted to college choices and career pursuits and athletic, artistic and academic accomplishments and wedding plans and the list continues. And all of this is important, but nothing is more important than the spiritual soul of your child.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Hmong		1	Servings

INGREDIENTS

12		Fresh sea scallops on their shells
8		Young leeks
4	tb	Unsalted butter
		Salt and freshly ground pepper
2		Shallots; minced
2/3	c	Dry white wine
1/4	c	Dry vermouth
2/3	c	Heavy cream
1	bn	Parsley; flat-leaf preferably, roughly minced

INSTRUCTIONS

This is from the Good Morning America recipes. Nadia
From Cooking with the Two Fat Ladies
I have used vermouth in this dish, which gives a good flavor. I love having
vermouth around for cooking, as I am not tempted to drink it.
1. Remove the scallops from their shells or ask your fishmonger to do this.
Separate the white flesh from the roe (if still there) and detatch the hard
skin around the whites and the tiny black sac from the roe. Wash clean
under a running tap. Halve the whites horizontally. Leave to dry off on
some paper towel.
2. Wash the leeks and discard the green parts (you can use them for soup or
stock). Slice the white stems lengthwise into narrow strips about 2 inches
long. Place in a saucepan with 2 tablespoons of the butter, a pinch of salt
and 1/2 cup of water. Cover and simmer for 20 minutes. Keep hot.
3. In another pan, melt the rest of the butter and then gently cook the
shallots until they are soft. Add the wine, vermouth and the scallops, with
their roe if available. Bring just to boiling point, then turn the heat
very low and simmer for exactly 2 minutes, or less if the scallops are
small.
4. Remove the leeks from their liquid using a slotted spoon and place in a
heated dish. With the same implement place the scallops on top. Add the
leek juice to the scallop juice and boil briskly until the liquid is
reduced to 1/2 cup. Pour in the cream, bring back to a boil, and bubble for
a moment or two. Season with salt and pepper. Pour over the arranged
scallops and leeks. Scatter the minced parsley over all.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Feb 24,
1998

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