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Ingredients

• 2   8-inch flour tortillas
• 1 cup  vegetable oil
• 4 tablespoons  unsalted butter
• 1   leek, white and pale green parts, halved lengthwise and thinly sliced crosswise
• 24   shelled and deveined small shrimp, about 1/2 pound
• 1/2 pound  sea scallops, cut into 1/2-inch pieces
• 1/2 pound  lump crabmeat
•   Salt and freshly ground pepper
• 3/4 cup  dry white wine
• 2 tablespoons  minced parsley

Description

On A Cutting Board, Cut The Tortillas Into 24 Triangles, About 3/4 Inch. In A Medium Skillet, Heat The Oil Over Moderately High Heat. Add The Tortilla Triangles And Fry Until Golden, 1 Minute. Using A Slotted Spoon, Transfer The Tortillas To A Paper Towel

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