Scallops with "Melted" Leeks and Tarragon-Caper Butter

Name: Scallops with "Melted" Leeks and Tarragon-Caper Butter
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon drained capers, patted dry; 2 1/2 cups dry white wine; 7 whole peppercorns; 3 shallots, thinly sliced; 2 fresh thyme sprigs; 1 bay leaf; 1/4 cup whipping cream; 10 tablespoons (1 1/4 sticks) butter, cut into pieces; 5 leeks, chopped (white and pale green parts only; about 4 cups); 3/4 cup water; 1/3 cup (packed) chopped fresh chives; 1 pound sea scallops; 1 tablespoon chopped fresh tarragon

August 31, 2002

Recipe notes