Ingredients
3 leeks or 4 small ones
25 cl of fresh cream
1/2 glass of water
pepper
salt
parsley
frozen scallops (number depending on size, count 3 to 4 small ones per person)
1/2 glass of white wine
nutmeg
breadcrumbs
Preparation
Step 1
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.
Step 2
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.
Step 3
Strain if necessary to remove the remaining liquid.
Step 4
Put back in the pan and add the fresh cream, salt, pepper, parsley, a good pinch of nutmeg and finally the scallops.
Step 5
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.
Step 6
Serve hot.
Utensils
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