Scallops on a bed of leeks with truffle oil

Ingredients

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

Method

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.

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