Sea scallops on a bed of leeks from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • karenmunca on October 31, 2010

    No leeks at the market. So, I substituted fennel and sweet onion - both sliced very thin and cooked for 30 minutes with white wine, sherry vinegar and the herbs. Worked well.

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