Herbed Scallops with Vegetables

  • Yield: 6 servings


1/2cup julienned leeks
1/2cup julienned carrots
1/2cup julienned celery
1/2cup julienned fennel
2tablespoons butter or margarine
1/2cup white wine
2pounds bay scallops
1/4cup butter or margarine
1teaspoon chopped spinach
1teaspoon chopped parsley
1teaspoon chopped fresh tarragon or basil or 1/2 teaspoon dried tarragon or basil
1large clove of garlic, crushed
1/4teaspoon salt
1/8teaspoon pepper
1teaspoon flour
1tablespoon butter or margarine, softened
6-- frozen puff pastry shells, baked
sprig of parsley


  1. 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).