Recipe for Scallops with Leek Cream Fondue

Preparation of the leeks: Finely chop the shallots and sweat them without coloring in 50 g of butter. Meanwhile, clean the leeks. Remove half of the green part, cut them in half and rinse them under water. Drain and cut into 1-centimeter pieces. Once the shallots are translucent, add the leeks, salt, and pepper. Pour in the white wine, mix, and cover, cooking on low heat for 30 minutes, stirring occasionally. After 30 minutes, there should be almost no white wine left, add the cream and continue cooking for 10 minutes. Keep warm.

Preparation of the scallops: Melt the remaining 25 g of butter in a pan with a tablespoon of olive oil. Salt and pepper the scallops on both sides. When the butter turns hazelnut brown, sear them for 1 minute and 30 seconds on each side. Sprinkle a little chili powder at the end.

Preparation of the foam: Mix the stock and the lecithin, bring to a boil. Use an immersion blender to foam the mixture to create the foam.

To finish my plating: Place a ladle of fondue at the bottom of the plate. Add 3 tablespoons of foam. Place 3 scallops on top. Serve hot.