Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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