Scallops with Leeks and Chorizo
Ingredients:
- 10 fresh scallops
- 2 leeks, finely sliced
- 200 ml heavy cream
- 10 thin slices of chorizo
- Pinch of saffron threads
- Salt and pepper to taste
- Olive oil
Instructions:
- Gently simmer the sliced leeks in salted water for 15 to 20 minutes. Add the heavy cream and let it reduce for an additional 5 minutes.
- Incorporate the slices of chorizo into the leek and cream mixture. Remove from heat and keep warm.
- In a separate pan, sauté the scallops in a drizzle of olive oil. Sprinkle saffron threads on each scallop and flip them after 2 minutes.
- Plate the leek and cream mixture, arrange chorizo slices, place a scallop on each chorizo slice, and lightly sprinkle with fleur de sel.
- Serve the dish hot and enjoy the harmonious blend of flavors.
