Scallops in Cream Sauce

• 2 leeks
• 8 ounces mushrooms
• 3 tablespoons butter
• 4 tablespoons coarsely chopped red onion
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice
• 4 sprigs of fresh thyme
• 1/2 cup white wine
• 1 cup half-and-half
• 1 teaspoon cornstarch
• 1 1/2 pounds bay scallops
• 2 teaspoons finely chopped parsley

1. Cut the leeks nearly to the white part, with about 2 inches of green remaining; remove the outside layer.
2. With a knife, make several cuts in the leeks so the sand will come out more easily when cleaned.
3. Wash thoroughly.
4. Chop the leeks; you should have about 1 1/4 cups.
5. Slice the mushrooms.
6. Melt 2 tablespoons of butter in a skillet.
7. Add the leeks and saute over high heat.
8. Add onion; shake the skillet to coat.
9. Add salt, pepper, mushrooms, lemon juice, thyme sprigs and wine, and cook until most of the wine has evaporated.
10. Add half-and-half.
11. Stir and simmer.
12. Using fingers, mix together the remaining tablespoon of butter (softened) and the cornstarch.
13. Add scallops to the skillet.
14. Cook over medium heat 2 minutes.
15. Add the butter and cornstarch mixture to the skillet.
16. Continue cooking and stirring.
17. Add the parsley and blend.
18. Remove thyme sprigs and serve.

leeks, mushrooms, butter, red onion, salt, lemon juice, thyme, white wine, cornstarch, bay scallops, parsley

Taken from cooking.nytimes.com/recipes/3685 (may not work)