Scallops with Leeks and Lemon Butter Sauce

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 6

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

directions

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

Reviews

[Clark H.]

Didn't seem to warrant the cost of the leeks and wine. Didn't seem to give much flavor and I DUMPED fresh thyme in and the sauce, albeit good, was not a BAM!

 

[ninatallman]

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