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Cream of Coquilles St. Jacques with Leeks

 

66

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 large leeks
julienned
*
2 tablespoons butter
1 cup fish fumet
*
¼ cup cream sherry
*
1 ½ pounds scallops
quartered
1 cup heavy whipping cream

Directions

Wash leeks thoroughly, but do not dry.

Melt butter in heavy large skillet over low heat.

Add leeks, cover and let sweat until tender and translucent, stirring occasionally, about 10 to 15 minutes.

Remove from heat and set aside.

Add Fish Fumet and sherry to skillet and heat just until liquid trembles.

Add scallops and poach 2 minutes.

Remove scallops using slotted spoon and keep warm.

Increase heat and boil liquid until reduced by half, scraping up any bits clinging to bottom of pan.

Add cream and continue boiling until thickened.

Return leeks to skillet and heat through.

Season to taste with salt and pepper.

Divide leeks and sauce among 4 heated serving plates and arrange scallops on top.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 44561% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 514mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 82g
Vitamin A 24% Vitamin C 1%
Calcium 24% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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