• 10/2 Fried Scallops - 5

    From Dave Drum@1:3634/12 to All on Thu Sep 30 09:51:00 2021
    October 2: National Fried Scallops Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Two Fat Ladies' Scallops w/Leeks
    Categories: Fat ladies, Seafood, Wine, Dairy
    Yield: 3 Servings

    12 Fresh sea scallops on their
    - shells
    8 Young leeks
    4 tb Unsalted butter
    Salt & fresh ground pepper
    2 Shallots; minced
    2/3 c Dry white wine
    1/4 c Dry vermouth
    2/3 c Heavy cream
    1 bn Parsley; flat-leaf, chopped

    Remove the scallops from their shells or ask your
    fishmonger to do this. Separate the white flesh from the
    roe (if still there) and detach the hard skin around the
    whites and the tiny black sac from the roe. Wash clean
    under a running tap. Halve the whites horizontally. Leave
    to dry off on some paper towel.

    Wash the leeks and discard the green parts (you can use
    them for soup or stock). Slice the white stems lengthwise
    into narrow strips about 2 inches long. Place in a
    saucepan with 2 tablespoons of the butter, a pinch of salt
    and 1/2 cup 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 the scallops, with their roe if
    available. Bring just to 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 a heated dish. With the same implement place
    the scallops on top. Add the leek juice to the scallop
    juice and boil briskly until the liquid is reduced to 1/2
    cup. Pour in the cream, bring back to a boil, and bubble
    for a moment or two. Season with salt and pepper. Pour
    over the arranged scallops and leeks. Scatter the minced
    parsley over all.

    Recipe by: Cooking with the Two Fat Ladies

    Uncle Dirty Dave's Kitchen

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