Scallops on a bed of leeks with truffle oil


  • 16 large scallops
  • 8 small leeks
  • 1 tbs Noilly Prat
  • Truffle oil
  • 50 g butter
  • 10 sprigs of chives, finely chopped


  1. Wash leeks under running water, dry and cut into pieces 2 cm long.
  2. In a frying pan, heat 25g of salted butter. Add the pieces of leek, roll them in hot butter with a spoon. Then, cover them with parchment paper and let them braise on medium heat for about 6 minutes.
  3. Season, and add the Noilly Prat.
  4. Finish cooking uncovered 2 minutes.
  5. In another frying pant, heat the remaining butter and brown the scallops for about 1 min each side.
  6. To serve, place some leeks on a plate, spoon on a few scallops, drizzle over a few drops of truffle oil, and sprinkle over some chopped chives.