Ingredients (for 4 persons):
4 scallops per person
4 leeks
10 cl dry white wine
10 cl fresh cream
butter
salt and pepper
Preparation:
Peel, wash and chop the white part of the leeks
Put the leeks in a cooking pan with butter, simmer until the leeks are tender. Add the white wine and simmer until the liquid is absorbed (it takes about 30mns). Add the cream, salt and pepper and put aside.
Sauté the scallops in butter (previously cleaned and wiped), on high heat, one minute on each side. Add salt and pepper.
Put the leeks on very hot plates and add the scallops on top.