Scallops on leek
Shopping: serves 4. 4 leeks, an onion, 8 scallops, 50 g butter, 2 tablespoons of crème fraîche, chives and 100 g Parmesan cheese.
Method: cut the leeks into rings and wash them, and briefly cook them over boiling water. Cut the onion into small rings and fry them with half the butter and the leeks for about 5 minutes. Add salt and pepper and 5 cl of water and let it reduce for 20 minutes. Add water if needed, and the crème fraîche at the end. Meanwhile: set the oven to 200 degrees, grate the cheese and drop small round cakes onto baking paper with a spoon and press them down a little. Bake for 5 minutes and let them cool. Wash and dry the scallops, then sear them gently for 1 to 2 minutes per side in the remaining butter, seasoned with pepper and salt. Divide the leek mixture over the plates, place 2 scallops on each with a Parmesan cracker. Garnish with some chopped chives.