SCALLOPS WITH SAFFRON AND CREAMY LEEK FONDUE
- 6 leeks
- 16 scallops
- 30 saffron filaments
- 2 tbs milk
- 300ml crème fraîche
The day before add the saffron to the milk and leave to infuse.
The next day clean and prepare the leeks, slice finely and cook gently in a buttered pan until meltingly tender. Reduce the heat after 15 to 20 minutes.
Melt a knob of butter in a pan and sear the scallops, +/- 2 minutes each side until golden brown.
Place the leeks in individual dishes and place the scallops over.
Heat the crème fraîche with the saffron infusion, season and mix.
Pour over the scallops and sprinkle with parsley.
Serve accompanied by a dry white wine.