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1
Rinse the scallops, drain and set aside.
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2
Remove and discard the root and dark green outer leaves of the leeks, along with any damaged or wilted inner leaves.
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3
Cut the leeks into 3-inch chunks and halve the chunks.
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4
Slice the leeks into small, thin strips to create a fine julienne.
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5
(You should have about 3 1/2 lightly packed cups.)
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6
Place the leeks in a sieve, rinse under cool water and drain.
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7
Place the leeks in a saucepan with 2 1/2 cups of water and bring to a boil.
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8
Cook, covered, for about 8 minutes or until tender.
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9
Drain, reserving the juice.
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10
(You should have about 1/2 cup of juice.)
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11
Set the leeks and the juice aside separately.
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12
When ready to serve, place the leek juice in a saucepan with the scallops.
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13
Add the wine, salt and pepper.
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14
Bring to a boil and cook gently for 1 minute.
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15
Remove the scallops with a slotted spoon and add the cream to the juice in the saucepan.
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16
Bring the liquid to a boil.
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17
Mix in the dissolved potato starch and stir until the mixture thickens slightly.
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18
Reheat the leeks in a microwave oven or over direct heat.
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19
Divide them among 4 plates.
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20
Arrange the scallops on top and spoon some sauce over them.
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21
In a bowl, gently mix the red and black caviar together with the oil until the grains separate.
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22
Sprinkle on top of the scallops.
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23
Serve immediately.
