|4||lg||Leeks; (white parts only) julienned|
|2||Salmon fillets (5 oz each)|
|2||Sea bass fillets (5 oz each)|
|12||md||Shrimp; peeled and deveined|
|SOY BEURRE BLANC|
|1||md||Onion; coarsely chopped|
|1||lg||Carrot; coarsley chopped|
|1/2||lb||Butter cut into small pieces|
In a large saucepan place the vegetable oil and heat it on medium high until it is hot (350°F). Add the leeks and fry them for 3 minutes, or until they are golden brown. Drain the leeks on paper towels. Set them aside and keep them warm.
Brush the seafood pieces with the olive oil. Grill (or broil) the salmon, swordfish, and sea bass for 2 to 3 minutes on each side, or until they are just done. Cut each piece of fish crosswise into 3 pieces.
Grill the shrimp and scallops for 1 to 2 minutes on each side, or until they are just done.
On each of six individual serving plates place the fried leeks. Place 1 piece of each kind of fish on top. Add 2 of the shrimps and 2 of the scallops. Drizzle on the Soy Beurre Blanc.
Soy Beurre Blanc: In a medium saucepan place the 2 tablespoons of butter and heat it on medium until it has melted. Add the onions, carrots, and celery. Sauté the vegetables for 4 to 5 minutes, or until they are tender.
Add the white wine. Reduce the heat to low and simmer the ingredients for 45 to 60 minutes, or until the liquid is reduced to 1 cup.
Place the mixture in a food processor and purée it. Return the purée to the saucepan. While whisking constantly over low heat, add the pieces of butter one at a time. Add the soy sauce and stir it in.