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👩🍳 Step-by-step preparation:
1️⃣ Prepare the vegetables
Finely chop the shallots and leeks. Fry them gently in butter in a frying pan until soft and slightly translucent.
2️⃣ Deglaze
Pour in the white wine and reduce by half.
Stir in the crème fraîche and simmer over low heat for 5 minutes.
Add salt and pepper, a squeeze of lemon juice and, if desired, a pinch of mustard to enhance the sauce.
3️⃣ Fry the scallops
Heat a little butter or oil in another frying pan.
Fry the scallops for 1 to 2 minutes on each side, just to brown them without overcooking them.
4️⃣ Assemble
Put the scallops in the hot sauce.
Heat for a maximum of 1 minute to coat them well without continuing to fry.
5️⃣ Serve
Arrange neatly on a plate, drizzle generously with sauce and sprinkle with chopped chives or parsley.
Serve with basmati rice, fresh tagliatelle or homemade mashed potatoes 😋.
