INGREDIENTS

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.  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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 2364
Calories From Fat: 1292
Total Fat: 146.5g
Cholesterol: 398.3mg
Sodium: 1521.7mg
Potassium: 3347.7mg
Carbohydrates: 208.6g
Fiber: 33.3g
Sugar: 64.1g
Protein: 44.9g