Scallops with Snail-Garlic Butter and Leeks

Adapted from L'Ardoise
Serve this play on the classic escargots à la bourguignonne with lots of crusty bread to mop up the flavorful butter. The snails come in 7-ounce cans, so you'll have leftovers. You might want to consider making escargots à la Bourguignonne with the leftover snails.
Active time: 30 min Start to finish: 40 min
Servings: Makes 4 (main-course) servings.
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Ingredients3/4 stick (6 tablespoons) unsalted butter, softened1 lb medium leeks (white parts only), cut lengthwise into 2- by 1/4-inch strips1 1/2 teaspoons minced garlic3 tablespoons finely chopped fresh flat-leaf parsley1/3 cup chopped rinsed canned snails (2 oz) 20 medium sea scallops (1 1/4 lb), tough muscle removed from side of each if necessary1 tablespoon finely chopped fresh chives
Special equipment: 20 (2 1/2- to 3-inch) scallop shells or a 2 1/2- to 3-quart gratin or other shallow baking dish
PreparationPreheat oven to 450°F.
Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.