I have used vermouth in this dish, which gives a good flavour. 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 corals, and detach the hard skin round the whites and the tiny black sac from the coral. 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
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 corals. 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 instrument 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
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.