Course : Seafoods
Serves: 4 - 6
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1/4 cup dry vermouth
1/8 teaspoon powdered saffron
5 tablespoons butter
1 pound leeks cut into 1.5 inch julienne
3 tablespoons finely minced shallots
2 large garlic cloves -- minced
1/2 pound sea scallops -- halved
1/2 pound shelled shrimp
1/4 cup dry white wine
1 tablespoon fresh tyme -- minced
1 teaspoon cayenne pepper
1 teaspoon freshly ground white pepper
1 cup whipping cream
1 teaspoon Salt
2 cups rice -- freshly cooked

Preparation / Directions:

preparation: Bring vermouth to simmer in heavy small saucepan. Stir in saffron. Remove from heat and let steep until ready to use. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and cook until slightly brown, stirring occasionally (about 20 minutes). Transfer to bowl. Melt remaining 3 tablespoons butter in same skillet over medium heat. Add shallots and cook until translucent, stirring frequently (about 3 minutes). Add garlic and saute until just golden (about 3 minutes). Stir in scallops, shrimp and wine. Simmer until scallops and shrimp are cooked (2-3 minutes). Add seafood mixture to the leeks, using a slotted spoon. Add vermouth to skillet and bring to simmer. Mix in thyme, cayene and pepper. Strain in any liquid from seafood-leek mixture. and simmer until all liquid is reduced by half. Add cream and simmer until slightly thickened (about 3 minutes). Stir in seafood-leek mixture and heat through. Season, with salt, to taste.


Nutritional Information:

2998 Calories (kcal); 150g Total Fat; (46% calories from fat); 70g Protein; 313g Carbohydrate; 556mg Cholesterol; 1073mg Sodium

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