Scallops, broccoli, potatoes, and beach plums pay homage to local bounty which, I believe, is an equally important aspect of the Thanksgiving celebration.
2 Tbs. butter
1 cup chopped leeks (only the white part)
½ cup chopped onion
2 cups diced peeled potatoes
1 cup dry white wine
3 ½ cups milk
½ cup heavy cream
½ tsp. salt, or more, to taste
Freshly ground white pepper
1 lb. bay scallops, chopped
¼ cup ground almonds
¼ cup toasted slivered almonds
Melt butter in a large enamel or stainless steel saucepan or kettle. Add leeks and onions and saute slowly until very tender but not browned. Stir in potatoes to coat them with butter and then add the wine. Cover and cook over heat for 30-40 minutes, until potatoes are soft. Roughly mash potatoes in the pot with a fork, leaving some pieces.
Stir in milk, cream, salt and pepper. Heat until barely simmering and carefully adjust seasonings. Add scallops and ground almonds and continue cooking, at the barely simmering level, for about 5 minutes, just long enough to cook scallops. Correct seasonings and serve with toasted almonds sprinkled on top.