I checked on Epicurious to see when I last made this...2006. I posted it here then. My comments are still the same. 10/10. Oh my.
SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER
4 servings
2 tablespoons olive oil ! Use sunflower or grapeseed
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 c
3/4 cup water
1/3 cup (packed) chopped fresh chives
1 pound sea scallops
1 tablespoon chopped fresh tarragon
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.
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. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
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.
Sprinkle scallops with salt & pepper. Melt 2 T butter and 1 T 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.
Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. (Throw out the ingredients, not the sauce, Dummy) Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops. Bon Appétit
My Notes: Increase leek mixture, even for 2 people. Capers are great, but be sure to dry them well so they crisp. Lots of work but it's worth it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=35270
SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER
4 servings
2 tablespoons olive oil ! Use sunflower or grapeseed
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 c
3/4 cup water
1/3 cup (packed) chopped fresh chives
1 pound sea scallops
1 tablespoon chopped fresh tarragon
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.
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. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
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.
Sprinkle scallops with salt & pepper. Melt 2 T butter and 1 T 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.
Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. (Throw out the ingredients, not the sauce, Dummy) Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops. Bon Appétit
My Notes: Increase leek mixture, even for 2 people. Capers are great, but be sure to dry them well so they crisp. Lots of work but it's worth it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=35270