🫙 From the Spice Rack
Cream Of Coquilles St. Jacques with Leeks
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 gro...
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Ingredients4 items
Ingredients
- 2large leeks; white parts only,
- 1cup fish fumet
- 1/4cup cream sherry
- 11/2 lb large fresh scallops
Directions
- 1
2 lg Leeks
- 2
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 Whi
- 3
Melt butter in heavy large skillet over low heat
- 4
Add leeks, cover and let sweat until tender and translucent, stirring occasionally, about 10 to 15 minutes
- 5
Remove from heat and set aside
- 6
Add Fish Fumet and sherry to skillet and heat just until liquid trembles
- 7
Add scallops and poach 2 minutes
- 8
Remove scallops using slotted spoon and keep warm