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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet over medium heat, melt butter. | 2. Add leeks and 2 tablespoons water. | 3. Cover and simmer 20 minutes or until leeks are tender, stirring now and then. | 4. Season and set aside. | 5. Can be made a day in advance. | 6. Cover and refrigerate. | 7. In a large saucepan, boil vermouth, shallots, lemon juice,and thyme 25 minutes, or until reduced to 1 cup. | 8. Strain sauce and set aside. | 9. Season scallops. | 10. In a large skillet over medium-high heat, saute scallops about 3 minutes, or until cooked through. | 11. Keep warm. | 12. In a skillet over medium heat, rewarm the leek mixture, stirring now and then. | 13. Bring the sauce to a simmer, gradually add the 1/2 c butter a piece or two at a time, whisking until melted. | 14. Remove from heat and season. | 15. Spoon leek mixture onto plates. | 16. Spoon warm scallops onto leeks. | 17. Drizzle sauce over scallops and sprinkle with chopped tomatoes. | 18. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
leek	3		sliced	-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
white vermouth	3	cups		-	-	-	-
shallot	6		sliced	691.2	161.28	24.0	0.96
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
thyme sprig	3			-	-	-	-
bay scallop	1 1/2	1/2		754.8017	36.7881	139.6723	5.712000000000001
butter	1/2	cup	chilled cut	427.5	19.6425	13.3575	36.0
plum tomato	4		chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.