Ingredients

1 to 1-1/2 lbs fresh scallops

2-3 large leeks, trimmed (see picture)

1 to 1-1/2 cup heavy cream

4 tbsp butter

1/2 to 1 cup of white cooking wine

salt and pepper to taste

Preparation

Rinse leeks well, cut in half length-wise, and slice into thin long strips, also lengthwise - the whole point is to let them be like spaghetti in thickness and length.

In a shallow wide-mouth saucepan or deep skillet, melt half of the butter over medium heat

Saute leeks over slow heat constantly stirring to avoid browning

Meanwhile, in a separate skillet, melt the rest of the butter and saute scallops over medium heat until they soak all the butter up.

At that point, add your wine, heat through, and continue sauteing over low heat until wine reduces almost entirely.

Add salt and fresh ground pepper to taste

When all the wine is gone, add scallops to leeks.

Add cream at this point, heat through and simmer over very low heat until cream thickens

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Serving suggestion: serve in large scallop shells, scrubbed clean and dried. Place leeks first in a manner of spaghetti - forming a little nest and then place scallops on top of the leeks.