Grilled Scallops in leek sauce
Raw material: Scallop meat from the Mediterranean
Origin: Mediterranean sea
Cook the leeks with white fumet and butter. Leave to one side.
Whiten chives and garlic in boiling water, cool rapidly in water, drain well, add to thermomix along with oils, filter through superbag. Leave to one side.
Add scallops to warm pan and cut leeks the size of scallop meat … cook until brown.
Put on the plate
Add the leeks on top of the scallop meat, dribble with scallop oil and ending with an outbreak of Micromesclum and a tip of salicornia that brings us the taste of sea freshness.