Scallops in Cream Sauce

Preparation

1. Step 1

   Cut the leeks nearly to the white part, with about 2 inches of green remaining; remove the outside layer. With a knife, make several cuts in the leeks so the sand will come out more easily when cleaned. Wash thoroughly.

2. Step 2

   Chop the leeks; you should have about 1¼ cups. Slice the mushrooms. Melt 2 tablespoons of butter in a skillet. Add the leeks and saute over high heat. Add onion; shake the skillet to coat. Add salt, pepper, mushrooms, lemon juice, thyme sprigs and wine, and cook until most of the wine has evaporated. Add half-and-half. Stir and simmer.

3. Step 3

   Using fingers, mix together the remaining tablespoon of butter (softened) and the cornstarch.

4. Step 4

   Add scallops to the skillet. Cook over medium heat 2 minutes.

5. Step 5

   Add the butter and cornstarch mixture to the skillet. Continue cooking and stirring. Add the parsley and blend. Remove thyme sprigs and serve.