Scallops With Leeks

Name: Scallops With Leeks
Cuisine: United Kingdom
Ingredients: 150 ml/¼ pint thick cream; 4 tbsp dry vermouth; 8 young leeks; 12 fresh scallops on their shells; 2 shallots, finely chopped; 150 ml/¼ pint dry white wine; salt and freshly ground pepper; a bunch of parsley, flat-leaf preferably, roughly chopped; 55 g/2 oz unsalted butter

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

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

Europe
United Kingdom
Fish course
Pescatarian
England
Gluten-free

Method

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