12 fresh sea scallops on their shells, with coral attached if available
8 young leeks
2 ounces unsalted butter
Freshly ground black pepper
2 shallots, finely chopped
1/4 pint (1/2 cup) dry white wine
4 tablespoons dry vermouth
1/4 pint (1/2 cup) thick cream
1 bunch flat leaf parsley, roughly chopped
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