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1
In a large saucepan place the vegetable oil and heat it on medium high until it is hot (350?F).
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2
Add the leeks and fry them for 3 minutes, or until they are golden brown.
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3
Drain the leeks on paper towels.
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4
Set them aside and keep them warm.
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5
Brush the seafood pieces with the olive oil.
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6
Grill (or broil) the salmon, swordfish, and sea bass for 2 to 3 minutes on each side, or until they are just done.
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7
Cut each piece of fish crosswise into 3 pieces.
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8
Grill the shrimp and scallops for 1 to 2 minutes on each side, or until they are just done.
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9
On each of six individual serving plates place the fried leeks.
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10
Place 1 piece of each kind of fish on top.
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11
Add 2 of the shrimps and 2 of the scallops.
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12
Drizzle on the Soy Beurre Blanc.
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13
Soy Beurre Blanc: In a medium saucepan place the 2 tablespoons of butter and heat it on medium until it has melted.
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14
Add the onions, carrots, and celery.
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15
Saute the vegetables for 4 to 5 minutes, or until they are tender.
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16
Add the white wine.
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17
Reduce the heat to low and simmer the ingredients for 45 to 60 minutes, or until the liquid is reduced to 1 cup.
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18
Place the mixture in a food processor and puree it.
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19
Return the puree to the saucepan.
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20
While whisking constantly over low heat, add the pieces of butter one at a time.
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21
Add the soy sauce and stir it in.
