Santiago with the fondue of leeks

Ingredients

For 4 servings

• •5 5 White leek(s)
• •150 g 150 g Butter
• •20 cl 20 cl Fresh cream
• •12 12 Holy-jacque shells
• •Parsley
• •Salt pepper

Method

1. 1.Preparation of leek whites
2. 2.To start this recipe for leeks' scallops, wash the leek whites carefully by removing the 3/4 of the greens.
3. 3.Cut leeks
4. 4.Cut them in 2 lengthwise and finely slice them with a sharp knife. The firmer your leeks will be, the easier this step will be.
5. 5.start cooking
6. 6.In a large skillet, melt the 2/3 of the butter over low heat, ensuring that it is not burned.
7. 7.Add leeks and seasoning
8. 8.Add the leeks, salt and pepper at your convenience.
9. 9.Covered oven
10. 10.Sprinkle with a wooden spoon or spatula.
11. 11.Adding fresh cream
12. 12.Add the cream to mid-cooking, always stirring to mix well with leeks.
13. 13.Cooking over medium heat
14. 14.Bring to a boil and cook over medium heat for about 10 min. Book.
15. 15.Preparation of the Saint-Jacques shells
16. 16.Clean and trim the Saint-Jacques shells.
17. 17.Cooking
18. 18.Sauté them in butter with salt and pepper 2 min or just a minute on each side. Scent a small persillade if you like.
19. 19.Finishing and service
20. 20.Adjust the seasoning and serve well hot, accompanied by the fondue of leeks.