{"id":284,"date":"2013-03-02T20:38:08","date_gmt":"2013-03-02T20:38:08","guid":{"rendered":"http:\/\/www.tildenave.com\/?page_id=284"},"modified":"2023-05-04T15:04:08","modified_gmt":"2023-05-04T15:04:08","slug":"scallops-with-leeks-and-cream","status":"publish","type":"page","link":"https:\/\/www.tildenave.com\/?page_id=284","title":{"rendered":"Scallops with Leeks and Cream"},"content":{"rendered":"<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n<p>Four servings<\/p>\n<ul>\n<li>1 1\/2 lb. large sea scallops<\/li>\n<li>4 medium leeks<\/li>\n<li>4 TB unsalted butter<\/li>\n<li>2 shallote, minced<\/li>\n<li>S&amp;P<\/li>\n<li>2\/3 cup dry white wine<\/li>\n<li>1\/4 cup dry vermouth<\/li>\n<li>2\/3 cup heavy cream<\/li>\n<li>1\/4 cup minced flat leaf parsley<\/li>\n<\/ul>\n<p><em><strong>Recipe:<\/strong><\/em><\/p>\n<ol>\n<li>Rinse scallops in cold water, slice in half horizontally and leave to dry on paper towels.<\/li>\n<li>Discard tough green ends of the leeks. Wash white sections thoroughly in water. Slice into narrow strips about 2 inches long<\/li>\n<li>In saucepan place 2 TB butter, pinch of salt, 1\/2 cup water and the leeks. Cover and simmer for 20 minutes or until tender. Keep hot.<\/li>\n<li>In another pan melt the remaining 2 TB butter, then gently cook the shallots until soft. Add wine, vermouth, and the scallops. Bring just to the boiling point, then turn heat to very low and simmer for 2 minutes.<\/li>\n<li>Remove leeks from their liquid with a slotted spoon and place in a heated \u00a0 dish.Remove scallops from their liquid and place on top of leeks.<\/li>\n<li>Combine the leek and scallop juices and boil briskly until liquid is reduced to 1\/2 cup.Pour in cream, bring back to the boil and simmer for a few minutes. Season with salt and papper. Pour over the scallops and leels. Scatter minced parsley over all.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Four servings 1 1\/2 lb. large sea scallops 4 medium leeks 4 TB unsalted butter 2 shallote, minced S&amp;P 2\/3 cup dry white wine 1\/4 cup dry vermouth 2\/3 cup heavy cream 1\/4 cup minced flat leaf parsley Recipe: &hellip; <a href=\"https:\/\/www.tildenave.com\/?page_id=284\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":46,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-284","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=284"}],"version-history":[{"count":2,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/284\/revisions"}],"predecessor-version":[{"id":425,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/284\/revisions\/425"}],"up":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/46"}],"wp:attachment":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}