Scallops with Snail-Garlic Butter and Leeks

1. 1

   Preheat oven to 450F.

2. 2

   Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides.

3. 3

   Stir in leeks and season with salt.

4. 4

   Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes.

5. 5

   Remove from heat and keep warm, covered.

6. 6

   Puree remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor.

7. 7

   Season with salt and pepper.

8. 8

   Put 1 scallop in each shell and arrange in a shallow baking pan.

9. 9

   (Alternatively, arrange scallops about 1 inch apart in gratin dish.)

10. 10

    Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter.

11. 11

    Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).

12. 12

    Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.