Cream of Coquilles St. Jacques with Leeks

Title:
Cream of Coquilles St. Jacques with Leeks

Yield:
4 Servings

Categories:
Soups,
Seafood,
French




Ingredients:





     2 lg Leeks; white parts only,


          - cut into 1-1/2" julienne


     2 tb Butter


     1 c  Fish Fumet


   1/4 c  Cream sherry


 1 1/2 lb Large fresh scallops


          - quartered


     1 c  Whipping cream


          Salt


          Freshly ground pepper






 Wash leeks thoroughly, but do not dry.  Melt butter in heavy large skillet


 over low heat.  Add leeks, cover and let sweat until tender and


 translucent, stirring occasionally, about 10 to 15 minutes. Remove from


 heat and set aside.


 


 Add Fish Fumet and sherry to skillet and heat just until liquid trembles.


 Add scallops and poach 2 minutes. Remove scallops using slotted spoon and


 keep warm. Increase heat and boil liquid until reduced by half, scraping up


 any bits clinging to bottom of pan. Add cream and continue boiling until


 thickened. Return leeks to skillet and heat through. Season to taste with


 salt and pepper.  Divide leeks and sauce among 4 heated serving plates and


 arrange scallops on top. Serve immediately.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini