Sauce:
3 cups dry white wine
1/4 cup shallots, minced fine
1/4 cup leeks (white part only), minced fine
3 cups heavy cream
8 ounces clam juice
1 cup Asiago cheese, grated
zest of one lemon, minced fine
1/4 teaspoon cayenne pepper
8 ounces cooked pasta of your choice
1 1/2 pounds bay scallops
1 cup fresh peas, blanched 1 minute in boiling salted water
3 tablespoons fresh chives, minced fine
2 tablespoons diced pimentos, if from a jar, rinse first
In a large, heavy bottomed sauce pan, bring the wine, shallots and leeks to a boil; reduce to 1 cup. Remove from heat, add cream, clam juice, Asiago cheese, lemon zest and cayenne. Return to heat, bring to a boil and stir constantly until the sauce is very thick. Reduce heat to lowest setting while you prepare the pasta. Cook pasta al dente. When pasta is nearly done, increase heat under sauce and add scallops. Cook until scallops are just heated through, they overcook very easily. Drain pasta thoroughly, toss with sauce and peas. Serve on warm plates; garnish with chives and pimento. Serves ten to twelve as a first course or six to eight as a main course.
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