About This Recipe
A refined dish of scallops with leeks, cream and a touch of truffle, easy to prepare and perfect for an exceptional meal!
Ingredients
At Oliviers&Co
Christmas olive oil
5cl Christmas Vinegar - Recipe with Champagne
1 tsp. truffle mustard
White truffle salt
At the market
18 scallops
2 thin leeks
2 shallots, thinly sliced
1/2 clove garlic
15cl chicken stock
20cl whipping cream
1/2 lemon
30 g semi-salted butter
1 small black truffle (optional)
freshly ground pepper
Directions
Sauté the shallots in 2 tbsp of olive oil with the crushed garlic for 5 minutes. Add the sliced leeks, stir, and cook for another 5 minutes.
Deglaze with the Christmas vinegar and reduce until dry.
Add the chicken broth and juice from half a lemon, then reduce for 10 minutes.
Stir in the mustard, add the heavy cream, bring to a boil, and simmer for 1 minute. Season with truffle salt and pepper. Set aside.
Brush the scallops with salted butter and bake at 475°F for 3 minutes.
Serve in bowls with the garnish, adding a few slices of truffle.