Scallops In Leek Sauce And Caviar

• 1 pound (about 20) sea scallops
• 2 medium leeks (about 12 ounces)
• 1/2 cup dry, fruity white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (4 tablespoons) heavy cream
• 1/2 teaspoon potato starch or arrowroot, dissolved in 1 tablespoon cold water
• 4 tablespoons (about 2 ounces) salmon caviar
• 2 tablespoons (about 1 ounce) beluga malossol caviar
• 1 teaspoon peanut oil

1. Rinse the scallops, drain and set aside.
2. Remove and discard the root and dark green outer leaves of the leeks, along with any damaged or wilted inner leaves.
3. Cut the leeks into 3-inch chunks and halve the chunks.
4. Slice the leeks into small, thin strips to create a fine julienne.
5. (You should have about 3 1/2 lightly packed cups.)
6. Place the leeks in a sieve, rinse under cool water and drain.
7. Place the leeks in a saucepan with 2 1/2 cups of water and bring to a boil.
8. Cook, covered, for about 8 minutes or until tender.
9. Drain, reserving the juice.
10. (You should have about 1/2 cup of juice.)
11. Set the leeks and the juice aside separately.
12. When ready to serve, place the leek juice in a saucepan with the scallops.
13. Add the wine, salt and pepper.
14. Bring to a boil and cook gently for 1 minute.
15. Remove the scallops with a slotted spoon and add the cream to the juice in the saucepan.
16. Bring the liquid to a boil.
17. Mix in the dissolved potato starch and stir until the mixture thickens slightly.
18. Reheat the leeks in a microwave oven or over direct heat.
19. Divide them among 4 plates.
20. Arrange the scallops on top and spoon some sauce over them.
21. In a bowl, gently mix the red and black caviar together with the oil until the grains separate.
22. Sprinkle on top of the scallops.
23. Serve immediately.

scallops, leeks, white wine, salt, freshly ground black pepper, heavy cream, potato starch, salmon, peanut oil

Taken from cooking.nytimes.com/recipes/1639 (may not work)