Scallops With "Melted" Leeks And Tarragon-Caper Butter

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.