Sea Scallops In Sherry Sauce With Liguine

• 1 lb. sea scallops
• 1 cup minced leeks
• 2 tbs. olive oil
• 1 tsp. old bay
• 1 tsp. anise seeds
• 1 tsp. rubbed thyme
• 1 tbs. herbs de provice
• 2 tbsp. sweet butter
• 2 cups heavy cream
• 1/2 cup grated romano cheese
• 1/3 cup dry sherry
• 2 tbs. butter
• 1 cup snow peas
• 1 lb. cooked liguine

1. In a large stockpot prepare pasta.
2. Take a large saucepan,heat olive oil, add leeks and saute' till they start to wilt.Add next four spices and the scallops. Saute' for 3 minutes on each side.
3. Remove the scallops with slotted spoon & put in a dish.
4. Add dry sherry for 1 minute. Add butter until it thickens.
5. Add heavy cream,cheese and stir for 4 minutes or until thickened.
6. Add snow peas, scallops and simmer for 2 minutes.
7. Serve ontop of Fetticine

leeks, olive oil, bay, anise seeds, thyme, herbs, sweet butter, heavy cream, romano cheese, sherry, butter, snow peas, cooked liguine

Taken from www.epicurious.com/recipes/member/views/sea-scallops-in-sherry-sauce-with-liguine-1201660 (may not work)