Scallops with Leeks and Lemon Butter Sauce

Name: Scallops with Leeks and Lemon Butter Sauce
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 5 tablespoons butter; 3 large leeks, white and pale green parts,thinly sliced; 2 tablespoons water; 3 cups dry white vermouth; 6 shallots, thinly sliced; 1/4 cup fresh lemon juice; 3 fresh thyme sprigs; 1 1/2 lbs bay scallops; 1/2 cup butter, chilled,cut into 1/2 inch pieces; 4 plum tomatoes, chopped

(2)

Recipe by Normaone

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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READY IN: 1hr 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

5

tablespoons butter
3

large leeks, white and pale green parts,thinly sliced
2

tablespoons water
3

cups dry white vermouth
6

shallots, thinly sliced
¹⁄₄

cup fresh lemon juice
3

fresh thyme sprigs
1 ¹⁄₂

lbs bay scallops
¹⁄₂

cup butter, chilled,cut into 1/2 inch pieces
4

plum tomatoes, chopped

DIRECTIONS

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.