Anne's Recipes. Online recipe and cooking center.

Online Recipe and Cooking Center

Recipe Navigation
Printable Version

Cream of Coquilles St. Jacques with Leeks Recipe

Serves 4


  • 2 large leeks, white parts only, cut into 1 1/2" julienne
  • 2 tbsp butter
  • 1 cup Fish Fumet
  • 1/4 cup cream sherry
  • 1 1/2 lb large fresh scallops, quartered
  • 1 cup whipping cream
  • Salt
  • Freshly ground pepper


1. Wash leeks thoroughly, but do not dry.
2. Melt butter in heavy large skillet over low heat.
3. Add leeks, cover and let sweat until tender and translucent, stirring occasionally, about 10 to 15 minutes.
4. Remove from heat and set aside.
5. Add Fish Fumet and sherry to skillet and heat just until liquid trembles.
6. Add scallops and poach 2 minutes.
7. Remove scallops using slotted spoon and keep warm.
8. Increase heat and boil liquid until reduced by half, scraping up any bits clinging to bottom of pan.
9. Add cream and continue boiling until thickened.
10. Return leeks to skillet and heat through.
11. Season to taste with salt and pepper.
12. Divide leeks and sauce among 4 heated serving plates and arrange scallops on top.
13. Serve immediately.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Seafood
Course:First Course
Cuisine:European / French

Mailing List
Sign up to our newsletter to receive great recipes weekly:
More Info