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Title: Seared Scallops With Leeks And Caviar Sauce
Yield: 1

Ingredients

      3 tb butter
      2 lg leeks; (white and pale
      1    ; green parts only),
      1    ; chopped
      1 c  brut champagne
    3/4 c  whipping cream
     20    sea scallops
      3 tb caviar
      2 ts chopped fresh tarragon

Instructions

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add
leeks and saute until tender but not brown, about 20 minutes. Add Champagne
and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek
mixture to strainer set over bowl. Press on leeks to extract as much liquid
as
possible. Transfer leeks to small bowl. Season to taste with salt and
pepper.
Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup,
about 4 minutes. Transfer sauce to bowl; cool 1 hour.

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season
scallops with salt and pepper. Working in batches, add scallops to skillet
and
saute until just cooked through and golden brown, about 3 minutes per side
for
each batch. Transfer to plate.

Spoon leeks in 5 small mounds around rim of each plate, spacing equally.
Top
each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce
into center of each plate.

Serves 4.

Bon Appetit February 1996

Converted by MC_Buster.

Per serving: 1327 Calories (kcal); 111g Total Fat; (73% calories from fat);
52g Protein; 37g Carbohydrate; 686mg Cholesterol; 1496mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 20
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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