You are here: Home » Recipes » Herbed Scallops with Vegetables Herbed Scallops with Vegetables Recipe by Favorite Recipes Press Yield 6 servings This attractive scallop and vegetable dish is ideal for entertaining. PrintEmail Ingredients 1/2 cup julienned leeks1/2 cup julienned carrots1/2 cup julienned celery1/2 cup julienned fennel2 tablespoons butter or margarine1/2 cup white wine2 pounds bay scallops1/4 cup butter or margarine1 teaspoon chopped spinach1 teaspoon chopped parsley1 teaspoon chopped fresh tarragon or basil or 1/2 teaspoon dried tarragon or basil1 large clove of garlic, crushed1/4 teaspoon salt1/8 teaspoon pepper1 teaspoon flour1 tablespoon butter or margarine, softened6 -- frozen puff pastry shells, baked sprig of parsley Instructions Stir-fry the leeks, carrots, celery and fennel in 2 tablespoons butter in a skillet for one minute. Add the wine and simmer for 3 minutes; keep warm. Pat the scallops dry. Saute the scallops in 1/4 cup butter in a large skillet over medium heat for 3 to 5 minutes or until cooked through. Add the spinach, one teaspoon parsley, tarragon, garlic, salt, pepper, and the stir-fried vegetables; mix well. Blend the flour into the softened butter in a cup. Push the scallops and vegetables to one side of the skillet. Add one tablespoon butter and flour mixture and stir into the vegetables. Cook until slightly thickened, stirring gently. Spoon into the pastry shells and garnish with additional parsley. Recipe reprinted with permission from The Junior League of Rhode Island’s A Tasteful Reflection of Historic Rhode Island (Providence, Rhode Island, 1995).