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Creamy Scallops and Leek Parisienne

5 star rating
 

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Submitted by: clsc925

 

A different and delicious way to enjoy scallops and a lovely dish for family and company.
 

Ingredients

  • 1 cup minced leeks, white only
  • 1 clove minced garlic
  • 1 1/2 cups clam juice
  • 1 cup Sauvignon Blanc wine
  • 1 1/2 lb bay scallops
  • 1/4 cup plus 1 tbsp unsalted butter, divided
  • 1/4 cup flour
  • 3/4 cup whipping cream
  • 2 egg yolks, lightly beaten
  • 2 tsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 3/4 cup shredded Swiss cheese
  • 1/2 tsp paprika

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Method

Bring first 4 ingredients to a boil in a 2 1/2 quart saucepan over medium heat. Reduce heat to medium low and add scallops, simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid. Set scallops and leek mix aside. Return liquid to saucepan and bring to a boil. Cook uncovered for 15 minutes or until reduced to 1 cup. Melt 1/4 cup butter in a small saucepan over medium heat. Add flour and cook 1 minute, stirring constantly with a whisk. Gradually add the liquid and the whipping cream and stir constantly. Cook stirring constantly an additional 2 minutes or until thickened and bubbling. Gradually stir in 1/4 of the hot mixture into the beaten egg yolks. Return this to the remaining hot mixture, stirring constantly. Cook an additional minute or until all incorporated and thickened. Remove from heat. Add lemon, salt and pepper. Stir well. Combine scallop mixture and 1 cup of the sauce. Stir well. Spoon scallop mixture evenly into 6 lightly greased individual gratin dishes. Spoon remaining sauce evenly over scallop mixture. Sprinkle evenly with cheese. Dot tops with remaining tbsp of butter. Sprinkle with paprika. Bake at 375 for 15 minutes or until bubbling.

 

Notes:

 

Number of Servings: 6

 

Submitted by: clsc925 ()

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