braised leeks with scallops and truffle

Sliced truffle


The leeks.
Take off the outer skin of the leeks and cut into 1.5 inch pieces. You will need 9 pieces per person. Prepare some stock, half chicken, half vegetable. In a frying pan place the leek rolls on their ends then fill 2/3 the height of the leeks with the stock and let simmer at low temperature for 3 hours or until the leeks are really very soft. (do not turn over as the top side will be visible when they are presented on the plate). You will need to top up the level of the stock regularilly as it evaporates. When the leeks are cooked, take them out and place them on a plate aside.
Continue to heat the juice of the leeks and add a little salt and black pepper to taste.

The scallops.
Cut out the heart of the scallops with a 2cm diametre cookie cutter, so that they all have the same size.
Fry the scallops in a little butter and garlic until golden. cover to keep warm. 

Make a circle with 9 rolls of leeks, top with a circle of 7 scallops. Pour the stock around the centre piece and add the slices of truffle, a few drops of olive oil, and a little black pepper.