Scallops with Leeks and Chorizo

 

Ingredients:

• 10 scallops (Saint-Jacques)

• 2 leeks

• 200 ml (approx. ¾ cup) heavy cream

• 10 thin slices of chorizo

• A few strands of saffron

• Salt and pepper

• A drizzle of olive oil

• Preparation:

  1. Cook the leeks:
     Thinly slice the leeks and place them in a saucepan with salted water. Let cook for 15 to 20 minutes.

  2. Make the cream sauce:
     Once the leeks are tender, add the heavy cream and let simmer and reduce for about 5 minutes.

  3. Add the chorizo:
     Stir in the chorizo slices, turn off the heat, and keep warm.

  4. Cook the scallops:
     In a skillet, heat a drizzle of olive oil and sear the scallops. Add a few strands of saffron to the top of each scallop. After 2 minutes, flip them and cook for another 1–2 minutes (don’t overcook!).

  5. Assemble the dish:
     On each plate, spoon some of the creamy leeks, place chorizo slices on top, and then a scallop on each slice of chorizo. Lightly season with fleur de sel or fine salt.

  Serve hot.
  Bon appétit!