Author: Jim Kirkley and Chef James
This is a dish that should be served on special occasions and with no apology, that it is calorie laden.
1 quart, bay scallops (Sea scallops may be used. If sea scallops are used, cut them into quarters.)
6 tablespoons, butter
3 leeks – chopped
salt and freshly ground pepper
2 tablespoons, dry white wine
2 cups, heavy cream
3 tablespoons, shallots – finely chopped
2 tablespoons, Pernod
- Heat 2 tablespoons of the butter in a skillet and add the leeks. Sprinkle with salt and pepper. Cook, stirring occasionally, about 2 minutes.
- Sprinkle with wine and cook about 1 minute. Add the cream and cook stirring often, about 5 minutes.
- As the sauce cooks down, in a separate skillet heat 2 tablespoons of butter and add the shallots, salt, and pepper. Cook about 1 minute, stirring. Add the scallops and cook them until lightly browned.
- Sprinkle with Pernod and heat. Combine the two mixtures. Bring to a boil and swirl in the remaining 2 tablespoons of butter.
- Always serve with baked rice.