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    You are in: Home / Recipes / Scallops with Leeks and Lemon Butter Sauce Recipe
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    Scallops with Leeks and Lemon Butter Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Normaone's Note:

    I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.

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    Units: US | Metric


    1. 1
      In a large skillet over medium heat, melt butter.
    2. 2
      Add leeks and 2 tablespoons water.
    3. 3
      Cover and simmer 20 minutes or until leeks are tender, stirring now and then.
    4. 4
      Season and set aside.
    5. 5
      Can be made a day in advance.
    6. 6
      Cover and refrigerate.
    7. 7
      In a large saucepan, boil vermouth, shallots, lemon juice,and thyme 25 minutes, or until reduced to 1 cup.
    8. 8
      Strain sauce and set aside.
    9. 9
      Season scallops.
    10. 10
      In a large skillet over medium-high heat, saute scallops about 3 minutes, or until cooked through.
    11. 11
      Keep warm.
    12. 12
      In a skillet over medium heat, rewarm the leek mixture, stirring now and then.
    13. 13
      Bring the sauce to a simmer, gradually add the 1/2 c butter a piece or two at a time, whisking until melted.
    14. 14
      Remove from heat and season.
    15. 15
      Spoon leek mixture onto plates.
    16. 16
      Spoon warm scallops onto leeks.
    17. 17
      Drizzle sauce over scallops and sprinkle with chopped tomatoes.
    18. 18

    Ratings & Reviews:

    • on April 13, 2011


      I would have to start by saying that the taste was amazing. We made this recipe for a dinner party of five hungry friends and it was plenty. We served it over angel hair pasta which gave a nice base for the otherwise flavorful leeks. My only complaint is how many skillets and pots I needed to use. One for the leeks, one for the sauce, one for the scallops, one for the pasta, and we had to cook our side dish of asparagus.

      The recipe doesn't mention it, but salting and peppering the scallops lightly before browning them in butter is important. Make sure to pat dry the scallops on paper towels first, or you won't get a good sear.

      We served it with a light and lemony Spanish white wine, which paired beautifully. I will definitely make this recipe again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Scallops with Leeks and Lemon Butter Sauce

    Serving Size: 1 (665 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 350.1
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 15.9 g
    Cholesterol 93.4 mg
    Sodium 678.8 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 1.3 g
    Sugars 3.1 g
    Protein 15.5 g

    The following items or measurements are not included:

    fresh thyme sprigs

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