Scallops With Leeks


Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

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.


  • 12 fresh scallops on their shells
  • 8 young leeks
  • 55 g/2


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 w