Peel the leeks, keeping only the white parts, tie up in small bunches. Cook in boiling salted water. As soon as tender, take out of the water, rinse with cold water, drain carefully, squeezing between your hands if necessary, they must not contain any water. While the leeks cook, open and clean the scallops, keep only the meat and the corals. Rinse under running water. Butter small gratin dishes, cover the bottoms with the leeks cut into 4/5-inch sections. Place the scallops onto the leeks. Salt, pepper using a peppermill and add a dash of Cayenne. Coat with the cream, grate a little nutmeg on top. Bake in a hot oven (400F) for about 8 to 10 minutes.
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24 sea scallops
4 lbs medium-sized leeks
1 1/4 cups cream
1 tbsp butter
hint of grated nutmeg
hint of Cayenne
salt, peppercorns
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20
mn
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20
mn
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Christiane Massia recommends a Chablis or a white wine from the Landes region with this dish.
