Scallops With Leeks And Lemon Butter Sauce - cooking recipe

Ingredients

5 tablespoons butter
3 large leeks, white and pale green parts,thinly sliced
2 tablespoons water
3 cups dry white vermouth
6 shallots, thinly sliced
1/4 cup fresh lemon juice
3 fresh thyme sprigs
1 1/2 lbs bay scallops
1/2 cup butter, chilled,cut into 1/2 inch pieces
4 plum tomatoes, chopped

Preparation

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