Ingredients
- 12 Fresh sea scallops on their shells
- 8 Young leeks
- 4 tb Unsalted butter
- Salt
- freshly 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 preferably, roughly minced
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