Scallops with Leeks


Scallops with Leeks


  • 1/4 cup dry vermouth
  • 1/8 teaspoon powdered saffron
  • 5 tablespoons butter
  • 1 pound leeks cut into 1.5 inch julienne
  • 3 tablespoons finely minced shallots
  • 2 large garlic cloves, minced
  • 1/2 pound sea scallops, halved
  • 1/2 pound shelled shrimp
  • 1/4 cup dry white wine
  • 1 tablespoon fresh tyme, minced
  • pinch of cayenne pepper
  • pinch of freshly ground white pepper
  • 1 cup whipping cream
  • Salt
  • 2 cups rice, freshly cooked


Bring vermouth to simmer in heavy small saucepan. Stir in saffron. Remove from heat and let steep until ready to use. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and cook until slightly brown, stirring occasionally (about 20 minutes). Transfer to bowl. Melt remaining 3 tablespoons butter in same skillet over medium heat. Add shallots and cook until translucent, stirring frequently (about 3 minutes). Add garlic and saute until just golden (about 3 minutes). Stir in scallops, shrimp and wine. Simmer until scallops and shrimp are cooked (2-3 minutes). Add seafood mixture to the leeks, using a slotted spoon. Add vermouth to skillet and bring to simmer. Mix in thyme, cayene and pepper. Strain in any liquid from seafood-leek mixture. and simmer until all liquid is reduced by half. Add cream and simmer until slightly thickened (about 3 minutes). Stir in seafood-leek mixture and heat through. Season, with salt, to taste.

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