2 lb. sea scallops
1 tbsp. chopped garlic
2 tbsp. chopped shallots
2 tbsp. chopped fresh basil
1 qt. clam stock or clam juice
1/2 qt. heavy cream
1 c. seeded chopped tomatoes
1/2 c. dry vermouth
1 bunch leeks (white part only), cleaned and sliced

Saute scallops with garlic, shallots, leeks and fresh herbs. Deglaze the pan with vermouth and reduce for a minute. Add the clam stock and bring to a boil. Strain and puree in small batches in a blender and return to the pan. Pour in the heavy cream, add the tomatoes and simmer for 1 hour.