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How To make Grilled Meli Melo Of Seafood with Soy Beurre Blanc

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3 c Vegetable oil
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
12 md Scallops
1/4 c Olive oil

SOY BEURRE BLANC:

2 tb Butter
1 md Onion; coarsely chopped
1 lg Carrot; coarsley chopped
2 c White wine
1/2 lb Butter
- cut into small pieces 1 tb Soy sauce
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. Saut

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