Scallops, Leek Fondue and Black Truffles

Preparation:

Cut the leeks lengthwise and clean throughly to remove any sand. Slice it finely and in a saute pan, brown the knob of butter and add in the leek whites. Cook over medium heat until shiny and add in the truffle juice, lower the heat and cook gently. It should retain some of it’s crunchy texture.

In a very hot pan, add in very little oil and sear the scallop on each side until nice and golden brown. Reserve the scallops to rest.

Meanwhile mix in the cooking cream and the black truffle pieces into the leek fondue to make a sauce.

To dress the plate:

On each plate, first place the cooked leeks reserving the liquid, then the seared scallops on top. Spoon over generously with the leek ‘’sauce’’ and finish with slices of fresh black truffle on each scallop.