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The leek confit:
Use only the white part of the leeks.
Cut lengthwise and clean thoroughly in plenty of
water. Chop very finely.
Melt 30gr of butter on low heat in a saucepan. Add
the chopped leeks and swet very slowly stirring
occasionally. (swetting means applying heat until
the vegetable has expressed its own water). Do not
add water.
Cook until the leeks have turned creamy. This can
take up to 30 minutes.
Add salt, pepper and cream and reduce until fairly
thick.
The scallops:
Heat 30gr of butter and a tablespoon of oil in a
frying pan. Place the scallops in the very hot pan
and sear for 2 minutes on each sides*. Add Salt &
pepper.
Note: Ideally the roe should be removed from the
scallops and cooked separately. Cook the roes in
exactly the same way as the body, but just 30
seconds less on each side. In this way it will not
dry up.
Serve the scallops (and roes) on top of the leek
confit and sprinkle with a spoonful of the cooking
juices blended with a squeeze of lemon juice.
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