ENTREE

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 1/4 cup all-purpose flour

For crabmeat crust:

* 1/2-pound blue crab claw meat

* 1 teaspoon lemon juice

* 1 tablespoon panko breadcrumbs

* 1/2 teaspoon Dijon mustard

* 1/2 teaspoon salt

For fried leek garnish:

* 4 leeks, cleaned (white part only)

* 1/2 cup milk

* 1/2 cup flour

* 4 tablespoons vegetable oil

* 1/2 teaspoon salt

For scallops:

* 1 pound of jumbo (10 per pound) scallops

* 2 teaspoons extra-virgin olive oil, divided

* 11/2 cups unsalted vegetable broth, divided

* 1 tablespoon butter

* 4 ounces white mushrooms, cleaned well, sliced

* 1 shallot, finely chopped

* 1/2 cup dry white wine

* 1 small plum tomato, diced

* 1/2 teaspoon butter, optional

* 2 tablespoons chopped parsley

Prepare components:

Combine salt, pepper and flour in small bowl; set aside.

Combine crab meat, lemon juice, breadcrumbs, mustard and salt in a medium bowl, tossing lightly to combine. Set aside.

Prepare leek garnish:

Wash leeks well, and cut off green parts till 5 inches of white part remains. Cut each white stalk in half, then lengthwise to make 21/2-inch pieces. Slice each as finely as possible into thin shreds. Soak in milk in medium bowl for 5 minutes; drain well. Toss strips in a medium bowl with flour lightly to dust. (Reserve remaining flour mixture to dust scallops.) Heat oil for frying in skillet over medium-high heat. Drop leeks into hot oil and fry until crisp, about 2 minutes. Remove with slotted spoon to paper toweling to drain. Sprinkle with salt; reserve.

To cook scallops:

Preheat oven to 450 degrees. Dust scallops with flour mixture. Heat 1 teaspoon oil in oven-proof 10-inch skillet over medium-high heat. Add scallops and cook for 2 minutes, searing well; turn to cook approximately 2 minutes more. Remove from stove; add 1/2 cup vegetable broth. Place pan in oven for 5 minutes. Remove from oven and top each scallop with equal amount of crabmeat crust. Return skillet to middle rack of oven set to broil. Cook for 4 or 5 minutes, until crabmeat crust is heated through.

Make sauce:

While scallops cook, melt butter and remaining 1 teaspoon oil in 10-inch skillet over medium-high heat. Add mushrooms and shallot. When mushrooms begin to soften, add wine; simmer until most of wine evaporates. Add remaining 1 cup broth and cook, until mixture is reduced to about 1/2 cup. Add diced tomato. Add 1/2 teaspoon butter to finish and smooth the sauce, if desired.

To serve, place scallops in a circle on large plates, leaving a center area open. Pour sauce around sides of scallops, place a mound of fried leeks in center of plate, and chopped parsley over all.

Makes 2 entree servings, or 5 appetizer portions.

Per entree serving:

712 calories, 29 percent calories from fat, 23 grams total fat, 6 grams saturated fat, 184 milligrams cholesterol, 56 grams carbohydrates, 4 grams total fiber, 11 grams total sugars, 52 grams net carbs, 68 grams protein, 1,746 milligrams sodium.

Per appetizer serving:

285 calories, 29 percent calories from fat, 9 grams total fat, 3 grams saturated fat, 74 milligrams cholesterol, 22 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 21 grams net carbs, 27 grams protein, 698 milligrams sodium.