Preparation time: 30 minutes
Cooking time: 10 minutes

To give color to the plate, add a ribbon of carrot, a cherry tomato and a few sprigs of chervil. Swirl a few drops of meat glaze into the leek cream. 

1. Peel the shallots and cut 2/3 of them into large pieces (4 or 6). Cook them in butter in a skillet until very soft; salt slightly. Set aside. Thinly slice the remaining third.
2. Place the white parts of the leeks into a saucepan with a little salt and cook gently in cream. When cooked, purée in a blender with a touch of garlic. Set aside; season with salt and pepper. 
3. Flour the scallops and sauté in butter for about 2 minutes on each side. Deep fry the thinly sliced shallots. 
4. Place the "melted" shallots in the bottom of a plate, with the scallops (patted dry) on top. Surround with a ribbon of leek cream and top with the fried shallots.