Pan-fried scallops with melting leeks

Ingredients

for 2 servings

• Scallops240 g (8.5 oz)
• Sliced leek, white part150 g (5.3 oz)
• Butter35 g (1.2 oz)
• Heavy cream50 g (1.8 oz)
• Salt1 g
• Pepper1 g

Directions

1. Finely slice the white of the leek, then rinse and drain it. Rinse and pat the scallops dry.
2. Melt half the butter in a pan and sweat the leeks for 5 minutes over low heat, until meltingly soft, without letting them color.
3. Add the heavy cream and let it reduce for 2 minutes, until you have a coating fondue. Season with salt and pepper, then keep warm.
4. In another pan, heat the rest of the butter until foaming. Sear the scallops for 1 minute per side, until nicely golden.
5. Spoon the leek fondue into the centre of the plates.
6. Set the scallops on the fondue, adjust the seasoning and serve at once.