Leeks fondue with white wine, pan seared scallops with saffron sauce in a verrine |

Preparation time: 30 min

• General preparation

  Cut the leek into quarters lengthwise and then slice it. Wash the leeks in cold water. Mince the shallot.

• Leek fondue preparation

  In a saucepan, melt a knob of butter, add the leeks and white wine and simmer for 15-20 minutes covered, stirring occasionally. Season with salt.

• For the scallops with saffron jus

  In a large skillet, place a knob of butter and wait until it becomes nutty. Sear the scallops over high heat for 1 minute each side. Remove scallops from pan and set aside in a bowl. In the same pan, sweat the shallots with a knob of butter and deglaze with white wine. Add the juices of the scallops and saffron and reduce by half. Add cream and bring to a boil. Return the scallops to the sauce and reheat a few moments.

• To serve

  In small glasses, place a little bit of leek fondue and finish with four scallops and a drizzle of saffron sauce.