Scallops With Leeks from Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar) by Jenn
I have used vermouth in this dish, which gives a good flavour. I love having vermouth around for cooking, as I am not tempted to drink it.
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Cooking tools:
- Chef's knife
- Cutting board
- Paper towel
- Skillet
- Saucepan
- Wooden spoon
- Plate
Ingredients
- 150 ml/¼ pint dry white wine
- 2 shallots, finely chopped
- 150 ml/¼ pint thick cream
- 4 tbsp dry vermouth
- a bunch of parsley, flat-leaf preferably, roughly chopped
- 12 fresh scallops on their shells
- 8 young leeks
- 55 g/2 oz unsalted butter
- salt
- freshly ground pepper
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