Coquilles St. Jacques With Curry

• 4 teaspoons butter, divided
• 3 cups finely chopped leek (about 3 leeks)
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon white pepper
• 2 cups Sauvignon Blanc or other dry white wine
• 10 thyme sprigs
• 5 black peppercorns
• 1 bay leaf
• 1 pound sea scallops
• 1 tablespoon all-purpose flour
• 1/4 cup half-and-half
• 1/4 teaspoon curry powder

1. Melt 2 teaspoons butter in a medium nonstick skillet over medium heat. Add the leek, salt, and pepper; cover and cook 10 minutes, stirring frequently. Set aside; keep warm.
2. Combine the wine, thyme, peppercorns, and bay leaf in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add scallops to wine mixture. Remove from heat, and let stand for 5 minutes. Remove scallops with a slotted spoon; keep warm. Strain wine mixture through a sieve into a bowl, reserving 1 cup. Discard the remaining wine mixture.
3. Melt 2 teaspoons butter in a small saucepan over medium heat. Stir in flour with a whisk; cook 2 minutes. Gradually add reserved wine mixture, stirring constantly with a whisk. Cook 5 minutes. Add half-and-half and curry, stirring with a whisk; cook 2 minutes or until thick. Add scallops to curry mixture; cook 1 minute or until thoroughly heated.
4. Divide the leek mixture evenly among 4 plates. Top with the scallop mixture.
5. Note: In this recipe, the meatiness of the scallops is enriched by the half-and-half and emboldened by the curry. Choose a wine that's round in the mouth and slightly buttery, but with a refreshing acidity running through it. A white Burgundy would be perfect. If price is no object, try the Chassagne-Montrachet from Bernard Morey ($50); if it is, try Louis Jadot's Macon-Villages ($11).

butter, leeks, kosher, white pepper, sauvignon, thyme, black peppercorns, bay leaf, scallops, flour, curry powder

Taken from www.myrecipes.com/recipe/coquilles-st-jacques-with-curry (may not work)