Scallops With Melted Leeks And Tarragon Caper Butter Recipes

SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE

Steps:

• Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
• Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.

SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE

Steps:

• Pat the scallops dry and sprinkle with salt and pepper.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
• Add the shallot, wine, and vinegar to the skillet and boil, scraping up any brown bits, until reduced to 2 tablespoons. Add the juices from the platter and if necessary boil until the liquid is reduced to about 1/4 cup. Reduce the heat to low and add 3 tablespoons butter, stirring until almost melted, then add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and salt to taste; pour sauce over scallops.

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.

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.