SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS

Scallops with Snail-Garlic Butter and Leeks image

Yield Makes 4 (main-course) servings

Number Of Ingredients 9

3/4 stick (6 tablespoons) unsalted butter, softened
1 pound medium leeks (white parts only), cut lengthwise into 2- by 1/4-inch strips
1 1/2 teaspoons minced garlic
3 tablespoons finely chopped fresh flat-leaf parsley
1/3 cup chopped rinsed canned snails (2 ounces)
20 medium sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary
1 tablespoon finely chopped fresh chives
Special Equipment
20 (2 1/2- to 3-inch) scallop shells or a 2 1/2- to 3-quart gratin or other shallow baking dish

Steps:

Preheat oven to 450°F.
Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.