Recipe Archives->Shellfish->Scallop Leeks

 
Scallops with Leeks
  
1/4 cup dry vermouth
1/8 teaspoon powdered saffron
5 tablespoons butter
1 pound leeks cut into 1.5 inch julienne
3 tablespoons finely minced shallots
2 large garlic cloves, minced
1/2 pound sea scallops, halved
1/2 pound shelled shrimp
1/4 cup dry white wine
1 tablespoon fresh tyme, minced
Pinch of cayenne pepper
Pinch of freshly ground white pepper
1 cup whipping cream
Salt
2 cups rice, freshly cooked
 
Bring vermouth to simmer in heavy small saucepan.  Stir in saffron.
Remove from heat and let steep until ready to use.

Melt 2 tablespoons butter in heavy large skillet over medium-low
heat.  Add leeks and cook until slightly brown, stirring occasionally
(about 20 minutes).  Transfer to bowl.

Melt remaining 3 tablespoons butter in same skillet over medium
heat.  Add shallots and cook until translucent, stirring frequently
(about 3 minutes).  Add garlic and saute until just golden (about
3 minutes).  Stir in scallops, shrimp and wine.  Simmer until
scallops and shrimp are cooked (2-3 minutes).  Add seafood mixture
to the leeks, using a slotted spoon.

Add vermouth to skillet and bring to simmer.  Mix in thyme, cayene
and pepper.  Strain in any liquid from seafood-leek mixture. and
simmer until all liquid is reduced by half.  Add cream and simmer
until slightly thickened (about 3 minutes).  Stir in seafood-leek
mixture and heat through.  Season, with salt, to taste.

Printable version: scallop-leeks.txt.