Recipe

Scallops In Tarragon Spiced Leek Butter Recipe

	Tali81 / All my dishes 9 months, 4 weeks ago serve this creamy scallop dish with sauteed potatoes and asparagus or over pasta. you can substitute the heavy creamy with half and half if you don't want it to be too rich. Prep:10m Cook:25m Servings:2	Tali81
	french international cream wine classic

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Ingredients

1 lb. scallops (fresh or frozen)

4 leeks, sliced thin

1 cup white wine

1 1/2 cups heavy cream

3 1/2 tbsp. butter

5 tbsp. fresh chopped tarragon (or 3-4 tsp. dried)

salt and pepper to taste.

Directions

melt the butter in a saucepan over medium high heat.

add the sliced leeks and sautee for a couple minutes, until the leeks are softened.

add the wine and stir together.

when the wine starts bubbling stir in the tarragon.

incorporate the cream, stirring constantly.

simmer until the mixture is reduced to about half and the consistency is thicker.

add the scallops and cook for 5 more minutes or until they turn opaque.

remove from heat and season with salt and pepper.

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