Scallops and leek fondue

[Harvey]

Scallops and their leek fondue Ingredients: 1- leek - 3 tablespoons of - crème fraîche - 2 knobs of - butter, salt and pepper - 8- scallops with coral.
Utensils： 1 Fondue set 1 baking tray baking tray- 1 Set 3 frying pans best frying pans- 1 Spatula spatulas- 1 Lid 1 kitchen scale scales-

Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Cut the leek into thin strips.


Phase 2
Brown them over medium heat with a knob of butter for 5 minutes, making sure that it does not stick to the pan, stirring from time to time with a wooden spatula.


Phase 3
Then add water to coverleek strips. Cover and simmer until the water evaporates (always making sure that the leek does not stick). Salt and pepper to your liking. Taste to ensure the leek is cooked and should be tender. Reserve.


Phase 4
Brown the scallops with the coral with a knob of butter. Cover. Cooking the shells lasts about ten minutes (the shell should start to crack and grill very lightly).


Phase 5
Finally add the leek fondue prepared beforehand, and 3 tablespoons of crème fraîche. Let the cream melt and color.


Phase 6
Serve hot.