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Gratin of Scallops on a bed of leeks

10 scallops

1 leek

20cl single cream butter

white wine

Breadcrumbs

Slice the leeks and fry over low heat in a skillet or saucepan with a little ' of butter. Salt and pepper.

Cook the scallops in a pan with a knob of butter and turn them so that they are golden on each side. Add the white wine and let it evaporate, add 2 tablespoons of cream and let cook for 1 minute and stop the cooking.

Place in a ramekin of leeks and cream to put on the scallops. Sprinkle lightly with bread crumbs and everything in the oven with grill about 5 minutes.

Pronto!