Scallops with Saffron Leek Sauce
A tasty shellfish dish with a delicate sauce.
- ½ tsp saffron threads
- ¼ cup hot water
- 2 Tbsp unsalted butter
- 2 large leeks, halved lengthwise, cleaned well and thinly sliced across
- 2/3 cup dry vermouth
- 3 tsp tomato paste
- 1 cup whipping cream
- ½ tsp grated fresh ginger root
- 1 tsp salt, divided
- Freshly ground black pepper
- 1 cup 2% milk
- ¼ tsp white pepper
- 1 lb sea scallops
- In a small bowl combine saffron and hot water. Set aside.
- In medium saucepan, melt butter. Add leeks. Reduce heat to low, cover and cook for 20 minutes until leeks are soft, stirring occasionally.
- Add vermouth, increase heat to medium. Cook 6 minutes or until vermouth is almost evaporated.
- Stir in tomato paste, cream, ginger, and reserved saffron liquid. Simmer until mixture is thick and creamy. Season with ½ tsp salt and black pepper.
- While sauce cooks, bring milk to boil in large saucepan.
- Season with remaining salt and white pepper.
- Remove from heat.
- Add scallops. If liquid does not cover scallops, add boiling water to cover.
- Cover saucepan. Let scallops poach in milk for 5 minutes or until opaque through center.
- Drain liquid.
- Ladle leek sauce on 4 individual serving plates. Place scallops on leeks and spoon additional sauce over top.
Source: “Noteworthy Two” A recipe collection from the Chicago Ravinia Festival