Scallops In Leek Sauce And Caviar

Preparation

1. Step 1

   Rinse the scallops, drain and set aside. Remove and discard the root and dark green outer leaves of the leeks, along with any damaged or wilted inner leaves.

2. Step 2

   Cut the leeks into 3-inch chunks and halve the chunks. Slice the leeks into small, thin strips to create a fine julienne. (You should have about 3½ lightly packed cups.) Place the leeks in a sieve, rinse under cool water and drain.

3. Step 3

   Place the leeks in a saucepan with 2½ cups of water and bring to a boil. Cook, covered, for about 8 minutes or until tender. Drain, reserving the juice. (You should have about ½ cup of juice.) Set the leeks and the juice aside separately.

4. Step 4

   When ready to serve, place the leek juice in a saucepan with the scallops. Add the wine, salt and pepper. Bring to a boil and cook gently for 1 minute. Remove the scallops with a slotted spoon and add the cream to the juice in the saucepan. Bring the liquid to a boil. Mix in the dissolved potato starch and stir until the mixture thickens slightly.

5. Step 5

   Reheat the leeks in a microwave oven or over direct heat. Divide them among 4 plates. Arrange the scallops on top and spoon some sauce over them. In a bowl, gently mix the red and black caviar together with the oil until the grains separate. Sprinkle on top of the scallops. Serve immediately.