SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER

Scallops with

Provided by Craig Stoll

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon drained capers, patted dry
2 1/2 cups dry white wine
7 whole peppercorns
3 shallots, thinly sliced
2 fresh thyme sprigs
1 bay leaf
1/4 cup whipping cream
10 tablespoons (1 1/4 sticks) butter, cut into pieces
5 leeks, chopped (white and pale green parts only; about 4 cups)
3/4 cup water
1/3 cup (packed) chopped fresh chives
1 pound sea scallops
1 tablespoon chopped fresh tarragon

Steps:

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.