Scallops on Leek Curry Sauce

Remove the scallops from the corail, rinse and dry.

Clean the porridge and cut into pieces, the shallot into fine pieces.

Sweat the shallots in half of the butter, then add the leeks. Let them sweat briefly and season with 2 tablespoons of curry powder. Add the cream immediately, otherwise the curry powder will be bitter. Season with salt and pepper, add a dash of Noilly Prat and reduce.

Heat the rest of the butter in a separate pan and fry the seasoned scallops for 2 minutes on each side.

Arrange on a plate, add the leek sauce. As a side dish I recommend baguettes to enjoy the wonderful curry taste.