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Recipes

Scallops with "Melted" Leeks and Tarragon-Caper Butter

Recipe information

  • 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

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Preparation

  1. Step 1

    Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.

    Step 2

    Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. DO AHEAD Capers and sauce can be made 2 hours ahead. Let stand at room temperature.

    Step 3

    Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.

    Step 4

    Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.

    Step 5

    Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.

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