Scallops In Leek Sauce And Caviar

1. 1

   Rinse the scallops, drain and set aside.

2. 2

   Remove and discard the root and dark green outer leaves of the leeks, along with any damaged or wilted inner leaves.

3. 3

   Cut the leeks into 3-inch chunks and halve the chunks.

4. 4

   Slice the leeks into small, thin strips to create a fine julienne.

5. 5

   (You should have about 3 1/2 lightly packed cups.)

6. 6

   Place the leeks in a sieve, rinse under cool water and drain.

7. 7

   Place the leeks in a saucepan with 2 1/2 cups of water and bring to a boil.

8. 8

   Cook, covered, for about 8 minutes or until tender.

9. 9

   Drain, reserving the juice.

10. 10

    (You should have about 1/2 cup of juice.)

11. 11

    Set the leeks and the juice aside separately.

12. 12

    When ready to serve, place the leek juice in a saucepan with the scallops.

13. 13

    Add the wine, salt and pepper.

14. 14

    Bring to a boil and cook gently for 1 minute.

15. 15

    Remove the scallops with a slotted spoon and add the cream to the juice in the saucepan.

16. 16

    Bring the liquid to a boil.

17. 17

    Mix in the dissolved potato starch and stir until the mixture thickens slightly.

18. 18

    Reheat the leeks in a microwave oven or over direct heat.

19. 19

    Divide them among 4 plates.

20. 20

    Arrange the scallops on top and spoon some sauce over them.

21. 21

    In a bowl, gently mix the red and black caviar together with the oil until the grains separate.

22. 22

    Sprinkle on top of the scallops.

23. 23

    Serve immediately.

* Per serving · 4 servings · Values may vary.