SCALLOPS WTH LEEKS AND PERNOD

Of all the recipes in my cookbook, "Phil's Favorite Food," there is no other that combines such elegance with such simplicity and tastes any better. A simple combination of scallops and leeks, touched with cream and flavored with Pernod. What could be better? Save it for specail occasions and make no apologies; it has loads of calories. But then, what's a special occasion for, if not to indulge? I've made this many times and once served it for a benefit dinner in frozen puff pastry shells, removing the tops of the pastries and filling the delicate cavities with this delectable combination. Wonderful!

COQUILLES ST. JACQUES ET POIREAUX AVEC PERNOD

(SCALLOPS AND LEEKS WITH PERNOD)

serves 4-6

1 quart scallops, preferably bay scallops (smaller than sea scallops)

6 T butter

3 leeks, carefully cleaned and chopped, about 3 1/2 C

salt and freshly ground black pepper to taste

2 T dry white wine

2 C heavy cream (use only one cup if you're worried, but 2 cups makes it memorable!)

3 T finely chopped shallots

2 T Pernod or Ricard or other anise flavored liqueur

1. Although bay scallops are best for this dish, sea scallops may be used. If so, cut them into quarters.

2. Heat 2 tablespoons butter in a skillet and add the leeks. Sprinkle them with salt and pepper. Cook, stirring occasionally, about 2 minutes. Sprinkle them with wine and cook, about 1 minute more. Add the cream and cook, stirring often, about 5 minutes.

3. As the sauce dooks down, in a separate skillet, heat 2 tablespoons butter, add the shallots, salt and pepper. Cook about 1 minute. Add the scallops. Sprinkle with Pernod or Ricard and heat for only a minute or two. Combine the two mixtures. Bring to a boil and swirl in the remaining 2 tablespoons butter.

The perfect accompaniment for this dish is Baked Rice. See the recipe for tomorrow.