3 leeks or 4 small ones
25 cl of fresh cream
1/2 glass of water
frozen scallops (number depending on size, count 3 to 4 small ones per person)
1/2 glass of white wine
Put the still frozen scallops in a pan without fat and on low heat, let them release their water. Regularly strain them to remove excess water until they no longer do so.
Meanwhile, finely slice the leek whites, cook them in a pan with 1/2 glass of water and 1/2 glass of white wine, let reduce until the leeks are well cooked and the liquid mostly evaporated.
Strain if necessary to remove the remaining liquid.
Put back in the pan and add the fresh cream, salt, pepper, parsley, a good pinch of nutmeg and finally the scallops.
Leave for a while on the heat while stirring, then arrange in large casseroles or ramekins, sprinkle with some breadcrumbs and bake at 180°C (thermostat 6) for about ten minutes.
1 Top 5 of the best strainers 16.90€
1 pan The top of pans
1 knife Top 3 of knives
1 oven Top of the best ovens
1 set of 12 ramekins Ramekin