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ISO: Marge CDN: Your Scallops with “Melted” Leeks and Tarragon-Caper Butter was fantastic!

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Joined: Dec 11, 2005


Posted to Thread #4692 at 11:24 am on Nov 26, 2006

I made this last night and halved the recipe.

Marge, I intended to increase the leek mixture as you suggested, but it took three large leeks to fill just shy of two cups and that’s all that I bought. Actually, I thought the sauce amount was sufficient. I used my new favorite, B & G Macon-Villages Chardonnay 2005(only $9.99!) for the sauce. It’s quite a good wine for the price.

Thanks for a most wonderful treat!

I’d like to enter this in the T & T Hall of Fame – would anyone object?

Link: Scallops with “Melted” Leeks and Tarragon-Caper Butter

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