Cream Of Coquilles St. Jacques With Leeks

---------- Recipe via Meal-Master (tm) v8.04

Title: CREAM OF COQUILLES ST. JACQUES WITH LEEKS
Categories: Soups, Seafood, French
Yield: 4 servings

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 ground pepper

Wash leeks thoroughly, but do not dry. Melt butter in
heavy large skillet over low heat. Add leeks, cover
and let sweat until tender and translucent, stirring
occasionally, about 10 to 15 minutes. Remove from
heat and set aside.

Add Fish Fumet and sherry to skillet and heat just
until liquid trembles. Add scallops and poach 2
minutes. Remove scallops using slotted spoon and keep
warm. Increase heat and boil liquid until reduced by
half, scraping up any bits clinging to bottom of pan.
Add cream and continue boiling until thickened.
Return leeks to skillet and heat through. Season to
taste with salt and pepper. Divide leeks and sauce
among 4 heated serving plates and arrange scallops on
top. Serve immediately.

-----