Scallops with creamy shallot sauce and roasted baby leeks

Very easy, delicious festive dinner

2 persons

• 10 scallops

• 50 g liquid cream

• 1 shallot

• 2 cl martini

• 10 g butter

• 1 tablespoon parsley

• 350 g baby leeks

• 2 tablespoons olive oil

• salt and pepper

1. Preheat the oven at 180C.

2. Wash the leeks, cut the stem. Cover a baking tray of baking paper. Coat the leeks of olive oil and place them on the tray. Sprinkle salt and pepper and put in the oven for 15-20 minutes or until the leeks are soft.

3. Heat the butter in a frying pan for a few minutes. Once hot add the scallops, sprinkle salt and pepper and cook them in each side until they get golden brown. Remove the scallops, cover them to keep them hot.

4. Add the shallots and cook on low heat until soften.

5. Add the martini and cook until it evaporates.

6. Add the cream, once hot, stop the heat.

7. Place the leeks and scallops in the serving plate, pour the sauce on top and sprinkle with chopped parsley.

8. Eat immediately so it is hot.