Scallops with lemon fondue

Wash the scallops and put it on the towel. Finely chop the leeks and shallots. Ingredients:

• scallops - 24 pieces
• Leek - 4 pieces
• shallots - 1 piece
• olive oil - 6 items. spoons
• cream - 250 milliliters
• butter - - Slices
• salt, pepper - - To taste

Instructions

Wash the scallops and put it on the towel. Finely chop the leeks and shallots. Heat 4 tablespoons of olive oil in a frying pan, add sliced ​​shallots, salt and pepper. Fry for 1 or 2 minutes. Add the sliced ​​leeks, stir well and fry. Add 100 ml of cream, mix well, add salt and pepper. Turn off the heat until the cream thickens. Remove from heat. In a frying pan heat 2 tablespoons of olive oil. Add scallops one by one, placing them so that they do not touch each other. Lightly salt, pepper generously, and fry the scallops 2 or 3 minutes on each side until golden brown. Then decompose them immediately onto hot plates, cover with aluminum foil. Pour 150 ml of cream into the frying pan after the scallops and put on a strong fire. As soon as the cream boils, put the leeks and leave to fry another one or two minutes. Open the scallops, pour fondue from the leeks next to the scallops and serve.

Servings: 4