Name: Scallops with Snail-Garlic Butter and Leeks
Cook time: 30 min
Total time: 40 min
Yield: Makes 4 (main-course) servings
Ingredients: 3/4 stick (6 tablespoons) unsalted butter, softened; 1 pound medium leeks (white parts only), cut lengthwise into 2- by 1/4-inch strips; 1 1/2 teaspoons minced garlic; 3 tablespoons finely chopped fresh flat-leaf parsley; 1/3 cup chopped rinsed canned snails (2 ounces); 20 medium sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary; 1 tablespoon finely chopped fresh chives; 20 (2 1/2- to 3-inch) scallop shells or a 2 1/2- to 3-quart gratin or other shallow baking dish

Adapted from L'Ardoise

Serve this play on the classic escargots à la bourguignonne with lots of crusty bread to mop up the flavorful butter. The snails come in 7-ounce cans, so you'll have leftovers. You might want to consider making escargots à la Bourguignonne with the leftover snails.

Recipe notes

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