Scallops With "Melted" Leeks And Tarragon-Caper Butter

Scallops With "Melted" Leeks And Tarragon-Caper Butter
Scallops With "Melted" Leeks And Tarragon-Caper Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    tablespoon drained capers patted dry

  • 2 1/2

    cups dry white wine

  • 7

    whole peppercorns

  • 3

    shallots thinly sliced

  • 2

    fresh thyme sprigs

  • 1

    bay leaf

  • 1/4

    cup whipping cream

  • 10

    tablespoons butter - (1 1/4 sticks) cut into pieces

  • 5

    leeks, white and pale green parts only chopped (about 4 cups)

  • 3/4

    cup water

  • 1/3

    cup chopped fresh chives - (packed)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    pound sea scallops

  • 1

    tablespoon chopped fresh tarragon

Directions

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain. 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. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.) 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. Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil. 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. This recipe yields 4 servings.

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