Scallops with Leeks and Lemon Butter Sauce

Recipe by Normaone
READY IN: 1hr 15mins




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