Scallops with Leeks

Name: Scallops with Leeks (Noix de Saint-Jacques aux poireaux)
Prep time: 1 h
Total time: 1 h
Yield: For two people
Cuisine: French
Ingredients: 1 bunch chervil, stalks removed; 2 tablespoons dry white vermouth; 3 generous tablespoons double cream; 25 g (1 oz) butter; salt, pepper; 3 tablespoons of the white wine you have chosen for the meal; salt, pepper; 4 thin young leeks – about 200 g (7 oz); 1 teaspoon chopped shallot; 6 scallops in their shells (about 2 kg (4½ lb)); 6 scallops in their shells (about 2 kg (4½ lb))

Noix de Saint-Jacques aux poireaux

Preparation info

For
two
people

Difficulty
Medium
Ready in
1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

6 scallops in their shells (about 2 kg (4½ lb))
4 thin young leeks – about 200 g (7 oz)
1

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Open the scallops by sliding a small sharp knife between the top and bottom shells and carefully cutting through the muscle which holds the flat shell in place. Remove each scallop from the concave shell with a teaspoon and remove the spongy beard so that you have only the white ‘noix’ and the orange coral (if any) from which you should detach the black sac. Wash the sca