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Ingredients
10 scallops
2 leeks
20 cl of whole liquid cream
10 thin slices of chorizo
Saffron
Salt pepper
Drizzle of olive oil
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Preparation
In a saucepan, cook the sliced ​​leeks with salted water for 15 to 20 minutes then add the liquid cream and let reduce for 5 minutes.
Add the slices of chorizo ​​then turn off the heat and keep warm.
Meanwhile, fry the scallops in a drizzle of olive oil, place threads of saffron on each scallop, turn them after 2 minutes.
On a plate put the leeks in the cream then place the slices of chorizo, put a scallop on each slice of chorizo, then lightly salt with fleur de sel.
Serve hot.
Enjoy your food.