Coquilles St Jacques - scallops - are on every fishmonger's stall here at this time of year. We're lucky enough to have ones that are fished locally, great value for money and if you buy more than 5 kilos, the poissonier will clean them out for you too - le bonheur!
This recipé is seasonal, tasty, and easy to make with a certain show-off factor that'll dazzle all-in-sundry!



Scallops with Leeks and Crème Fraîche

Ingredients
Serves four
16 scallops (3 or 4 scallops per person) out of their shells and thoroughly cleaned – that’s the hard part - ask your fishmonger nicely!
4 leeks (only the white part) sliced into rounds
1 clove of garlic, crushed
Butter and olive oil for frying
1 pot of crème fraîche
Salt and pepper
Chopped chives
Optional:
‘Fleurons’ (little cresents of puff pastry – found in supermarkets here/maybe ordered at the boulangerie.... look great on top of the finished dish)

Directions:
1. Melt butter with the oil in a large saucepan (I use my Le Creuset one as it’s tableware too and saves on the washing-up) and add the garlic, then the leeks. Cook them gently for about 15 minutes taking care not to burn them. (Sometimes I add a little grated carrot, just for colour).
2. Put the lid on the saucepan, so that they steam away gently. Add the cream and mix thoroughly. Reheat gently and add salt and freshly-ground pepper.
3. Slice the scallops horizontally, so that they’ll cook quicker. Melt some butter and a drop of olive oil in a large frying pan and add the white part of the scallops, cooking gently over a low heat. It’s a question of 2 minutes. Quickly add the roes (the orange part of the scallop) and cook for 1 minute.
4. Meanwhile, reheat the ‘fleurons’ in a moderate oven if you are using them.
5. Stir the scallops into the leek, carrot and cream mix. Add some chopped chives (frozen if it is at the end of the year as there are none left in the garden.)
6. Put on nice big white plates, with the fleurons delicately placed on top and serve with basmati rice.

P.S You can freeze fresh scallops really well too!!