Scallop And Leek Recipes

SCALLOPS WITH LEEKS

Steps:

• Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
• Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
• In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
• Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

SCALLOP AND LEEK SOUP

Steps:

• In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.
• Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
• Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
• Add the milk and cream, cook for another 3-5 minutes or until heated through.
• Remove bay leaf and serve.

SEARED SCALLOPS WITH CABBAGE AND LEEKS

Steps:

• Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
• Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
• Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
• Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
• Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.

SCALLOPS WITH LEEKS AND LEMON BUTTER SAUCE

Steps:

• 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.