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. ---------------------------------------------------------------------------
Nutrition
Ingredients
