Ingredients

• 25-30 scallops
• 1 whole leek
• 2 shallots
• 2 tbsp - 30g butter
• 1 egg (yolk)
• ¾ heavy cream
• 1 cup finely grated Parmesan cheese
• 1 cup dry white wine
• 1 pinch of nutmeg
• 3 tbsp vegetable oil (grapeseed recommended)
• Salt and pepper
• A few chives (optional)

Steps

• Step 1

  Cut off the dark green part of the leek, leaving the light green part. Slice one third the stalk lengthwise from the green side only. Run under cold water to wash away any dirt holding the green part down. Once washed, continue to cut into quarters and slice finely.

• Step 2

  Peel and chop your shallots as fine as you can. Place the butter in a pot or saucepan that has a lid. Turn on heat to low, add the leeks and shallots and sweat gently.
  Add salt and pepper and the white wine. Bring to a simmer and cover with lid. This can take approx 15-20 minutes, keep checking it and cook until all the liquid has evaporated with lid on.

• Step 3

  Place your scallops on a paper towel, cover with another piece of paper towel and soak up as much of moisture as you can. Add a little salt on each side of each scallop.
  Place a frying pan on high heat and sear each scallop until it slightly caramelises on each side, then place on a plate aside.

• Step 4

  If using scallop shells, place some crumpled foil on a sheet pan (tray) and push the shells into it so they are level. Add a spoonful of leek confit to each shell. Then arrange 5 or 6 scallops per shell.

• Step 5

  For the sauce, place the cream in a frying pan on medium heat, add any remaining scallop juices left in the plate. Add a few grates of nutmeg, salt and pepper and three quarters of the Parmesan cheese. Bring to a simmer to melt the cheese then turn off heat. Add the egg yolk and whisk vigorously.

• Step 6

  Using a spoon, coat each scallop in the shell with the sauce. Add a little more grated Parmesan cheese on top and place in a hot oven under the broiler (grill) for approx 5 minutes or until golden brown. The sauce should be simmering on the sides. If you have chives or green onion, chop a little and add on top before serving.

Little Tips

Place the scallops in a strainer over a bowl overnight to drain all the liquid. You can pour that back into the sauce, just reduce a little longer depending on how much water has drained.