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: 2 tablespoons dry white vermouth; salt, pepper; 6 scallops in their shells (about 2 kg (4½ lb)); 3 tablespoons of the white wine you have chosen for the meal; 1 bunch chervil, stalks removed; 25 g (1 oz) butter; 3 generous tablespoons double cream; 4 thin young leeks – about 200 g (7 oz); 1 teaspoon chopped shallot

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

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