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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Two Fat Ladies' Scallops w/Leeks   
    Categories: Fat ladies, Seafood, Wine, Dairy   
         Yield: 3 Servings   
       
        12    Fresh sea scallops on their   
              - shells   
         8    Young leeks   
         4 tb Unsalted butter   
              Salt & fresh 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, chopped   
       
     Remove the scallops from their shells or ask your   
     fishmonger to do this. Separate the white flesh from the   
     roe (if still there) and detach 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.   
        
     Recipe by: Cooking with the Two Fat Ladies   
        
     Uncle Dirty Dave's Kitchen   
       
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