Yield: 8 Servings
14 ea Thin, young leeks
Boiling water
3 lb Scallops
8 oz Butter
1/2 ea Cuo finely chopped shallots
1/2 c Fresh bread crumbs

Clean leeks, leaving them whole. Tie together and plunge into boiling water. Cook 5 minutes, or until just tender. Drain and rinse in cold running water; drain well and pat dry. Cut into 1.2" rounds. Trim scallops. If they are large (sea scallops), cut into 1/2" pieces. Wash and throughly dry. Grease 8 shells or small au gratin dishes. Devide scallops and leeks evenly amoung dishes. Melt butter. Add shallots and saute about 3 minutes; pour over scallops and leeks. Sprinkle with crumbs. Bake at 400 degrees F for 15 minutes, then broil breifly to brown crumbs.