Gratinated scallops with melted cheese

In a pan, heat 20 g of butter over medium heat. Add the chopped shallot, the chopped leek, the dry white wine, and 2 tablespoons of garlic spread. Season to taste.

Sauté for 10 minutes, stirring regularly. In a skillet, heat 20 g of butter over high heat.

Place the scallops, season them, and sauté for 1 minute on each side, then remove from heat.

Fill empty scallop shells with leek fondue, adding two scallops for each guest.

Add a nice spoonful of garlic cheese and breadcrumbs to each shell.

To finish, place under the broiler for about 5 minutes and serve.