Cream of Coquilles St. Jacques with Leeks

Yield:	4 Servings
Categories:	Soups, Seafood, French

2	lg	Leeks; white parts only, cut into 1-1/2" julienne
2	tb	Butter
1	c	Fish Fumet
1/4	c	Cream sherry
1 1/2	lb	Large fresh scallops quartered
1	c	Whipping cream
		Salt
		Freshly ground pepper