Leek fondue:
Cut the leeks lengthwise and run them under water, removing the leaves. Slice it into thin slices. Slice the shallot and brown with the butter in a pan.
Add the sliced leek. Stir well. Salt and pepper. Cover, then reduce the heat and cook for about 25 minutes, checking from time to time. When the leeks are cooked add half of the cream.
Remove from the heat and set aside while you prepare the scallops.
In another pan drizzled with a drizzle of hot olive oil, place the scallops and sear each side for 2 minutes.
Deglaze with the spoonful of balsamic vinegar. Remove from heat.
Training:
Return the leek fondue and heat, adding the remaining cream.
Place a tablespoon’s worth on your plates or appetizer spoon. Place 2 scallops per spoon. Serve immediately hot.
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