Bon Appetit/September 2002

Scallops with Melted Leeks and Tarragon-Caper Butter
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 cups dry white wine 2 tablespoons olive oil 1 tablespoon drained cappers, patted dry
7 whole peppercorns 3 shallots, thinly sliced 2 fresh thyme sprigs
1 bay leaf 1/4 cup whipping cream 10 tablespoons (1-1/4 sticks) butter, cut into pieces
5 leeks, chopped (white and pale green parts only; about 4 cups) 3/4 cup water 1/3 cup (packed) chopped fresh chives
1 pound sea scallops 1 tablespoon chopped fresh tarragon



1 Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; saute until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
2 Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes.
3 Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
4 Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; saute until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
5 Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.

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