---------- Recipe via Meal-Master (tm) v8.04
  
       Title: CREAM OF COQUILLES ST. JACQUES WITH LEEKS
  Categories: Soups, Seafood, French
       Yield: 4 servings
  
       2 lg Leeks; white parts only,
            - cut into 1-1/2″ julienne
       2 tb Butter
       1 c  Fish Fumet
     1/4 c  Cream sherry
   1 1/2 lb Large fresh scallops
            - quartered
       1 c  Whipping cream
            Salt
            Freshly ground pepper
  
   Wash leeks thoroughly, but do not dry.  Melt butter in
   heavy large skillet over low heat.  Add leeks, cover
   and let sweat until tender and translucent, stirring
   occasionally, about 10 to 15 minutes.  Remove from
   heat and set aside.
   
   Add Fish Fumet and sherry to skillet and heat just
   until liquid trembles. Add scallops and poach 2
   minutes.  Remove scallops using slotted spoon and keep
   warm.  Increase heat and boil liquid until reduced by
   half, scraping up any bits clinging to bottom of pan.
   Add cream and continue boiling until thickened.
   Return leeks to skillet and heat through.  Season to
   taste with salt and pepper.  Divide leeks and sauce
   among 4 heated serving plates and arrange scallops on
   top.  Serve immediately.
  
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