Best Scallops with leek fondue

In this creamy dish, the leeks are first cooked separately. The scallops are fried and then the leeks are heated with cream in the same skillet to absorb all the flavors.

Ingredients

• Scallops - 24 Pieces
• Leeks - 4 Pieces
• Shallots - 1 Piece
• Olive oil - 6 Tbsp. spoons
• Cream - 250 Milliliters
• Butter - - Slices
• Salt, pepper - - To taste

Directions

1. Wash the scallops and put them to dry on a towel
2. Chop the leek and shallots finely. Heat 4 tablespoons of olive oil in a skillet, add chopped shallots, salt and pepper. Fry for 1 or 2 minutes. Add chopped leeks, stir well and sauté.
3. Add 100 ml of cream, mix well, add salt and pepper. Turn off heat until cream thickens. Remove from heat.
4. Heat 2 tablespoons of olive oil in a skillet.
5. Add the scallops one at a time, placing them so they don't touch each other. Season with light salt, pepper generously, and cook scallops for 2 or 3 minutes on each side until golden brown. Then put them immediately on hot plates, cover with aluminum foil.
6. After the scallops, pour 150 ml of cream into the pan and put on high heat. Once the cream has boiled, add the leeks and cook for another minute or two.
7. Uncover the scallops, pour the leek fondue next to the scallops and serve.