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Scallops with Leeks

1/4 cup dry vermouth
1/8 teaspoon powdered saffron
5 tablespoons butter
1 pound leeks cut into 1.5 inch julienne
3 tablespoons finely minced shallots
2 large garlic cloves, minced
1/2 pound sea scallops, halved
1/2 pound shelled shrimp
1/4 cup dry white wine
1 tablespoon fresh tyme, minced
Pinch of cayenne pepper
Pinch of freshly ground white pepper
1 cup whipping cream
2 cups rice, freshly cooked

Bring vermouth to simmer in heavy small saucepan. Stir in saffron.
Remove from heat and let steep until ready to use.

Melt 2 tablespoons butter in heavy large skillet over medium-low
heat. Add leeks and cook until slightly brown, stirring occasionally
(about 20 minutes). Transfer to bowl.

Melt remaining 3 tablespoons butter in same skillet over medium
heat. Add shallots and cook until translucent, stirring frequently
(about 3 minutes). Add garlic and saute until just golden (about
3 minutes). Stir in scallops, shrimp and wine. Simmer until
scallops and shrimp are cooked (2-3 minutes). Add seafood mixture
to the leeks, using a slotted spoon.

Add vermouth to skillet and bring to simmer. Mix in thyme, cayene
and pepper. Strain in any liquid from seafood-leek mixture. and
simmer until all liquid is reduced by half. Add cream and simmer
until slightly thickened (about 3 minutes). Stir in seafood-leek
mixture and heat through. Season, with salt, to taste.


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