Scalloped Stew with Leeks & Croutons

INGREDIENTS:
2TB soft butter
2TB Shallot
2TB Garlic
½ Cup salt pork
1 oz dry sherry
1 pint scallop
1 1/2/ cup leeks
2 cups heavy cream
Croutons
All bay seasoning
Fresh lemon juice
Worcestershire sauce
Tabasco sauce

DIRECTIONS:

1. Place salt pork onto skillet sauté until golden brown. Add butter and leeks. Cover and cook for 3 minutes.

2. Add salt, pepper, dry sherry and all bay seasoning. Cover and cook for 4 more minutes.

3. Add heavy cream, dash of Worcestershire and Tabasco sauce. Cover and bring to boil.

4. Prepare the croutons in medium heat on a skillet with some butter. Place croutons and stir until golden brown.

5. Serve the soup in a bowl with a freshly squeezed lemon.