Scallops With Snail Garlic Butter And Leeks Recipes

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SCALLOPS WITH LEEKS



Scallops with Leeks image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

12 fresh sea scallops on their shells, with coral attached if available
8 young leeks
2 ounces unsalted butter
Salt
Freshly ground black pepper
2 shallots, finely chopped
1/4 pint (1/2 cup) dry white wine
4 tablespoons dry vermouth
1/4 pint (1/2 cup) thick cream
1 bunch flat leaf parsley, roughly chopped

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.

SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS



Scallops with Snail-Garlic Butter and Leeks image

Categories     Food Processor     Garlic     Shellfish     Dinner     Scallop     Leek     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main-course) servings

Number Of Ingredients 9

3/4 stick (6 tablespoons) unsalted butter, softened
1 pound medium leeks (white parts only), cut lengthwise into 2- by 1/4-inch strips
1 1/2 teaspoons minced garlic
3 tablespoons finely chopped fresh flat-leaf parsley
1/3 cup chopped rinsed canned snails (2 ounces)
20 medium sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary
1 tablespoon finely chopped fresh chives
Special Equipment
20 (2 1/2- to 3-inch) scallop shells or a 2 1/2- to 3-quart gratin or other shallow baking dish

Steps:

  • Preheat oven to 450°F.
  • Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
  • Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
  • Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
  • Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.

SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS



Scallops With Snail-Garlic Butter and Leeks image

This is a total rip-off from Gourmet mag, so I don't take any credit for it. I only know I like it!

Provided by A la Carte

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons unsalted butter, softened
1 lb medium leek, white part only
1 1/2 teaspoons chopped garlic
3 tablespoons finely chopped parsley
1/3 cup chopped rinsed canned snails
20 medium scallops
1 tablespoon finely chopped chives

Steps:

  • Pre-heat oven to 450°F.
  • Heat 2 Tbsp butter in a large heavy skillet over medium heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm.
  • Puree remaining 4 Tbsp butter with garlic, parsley, and snails. Season with salt and pepper.
  • Put scallops in gratin dishes. Season with salt and pepper, then dot each with 1 tsp snail/garlic butter.
  • Bake in the middle of the oven until scallops are just cooked through, about 9 minutes.
  • Serve topped with leeks and sprinkle with chives and remaining parsley.

Nutrition Facts : Calories 290.8, Fat 18.2, SaturatedFat 11.1, Cholesterol 70.5, Sodium 147.6, Carbohydrate 18.4, Fiber 2.2, Sugar 4.5, Protein 14.6

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