2 lg Leeks; white parts only,
- cut into 1-1/2" julienne
2 tb Butter
1 c  Fish Fumet
1/4 c  Cream sherry
1 1/2 lb Large fresh scallops
- quartered
1 c  Whipping cream
Salt
Freshly ground pepper

Wash leeks thoroughly, but do not dry. Melt butter in heavy large skillet
over low heat. Add leeks, cover and let sweat until tender and
translucent, stirring occasionally, about 10 to 15 minutes. Remove from
heat and set aside.

Add Fish Fumet and sherry to skillet and heat just until liquid trembles.
Add scallops and poach 2 minutes. Remove scallops using slotted spoon and
keep warm. Increase heat and boil liquid until reduced by half, scraping up
any bits clinging to bottom of pan. Add cream and continue boiling until
thickened. Return leeks to skillet and heat through. Season to taste with
salt and pepper. Divide leeks and sauce among 4 heated serving plates and
arrange scallops on top. Serve immediately.