Duo of leeks and rillettes of Scallops à la Bretonne

PREPARATION

1. Cut your leeks to keep only the white and cook 15 to 20 min depending on the size. Once cooked, dip them in ice water and drain. Set aside.
2. Rinse the rest of your leeks and slice them finely.
3. In a skillet, melt your butter and add your sliced leeks. Sauté, then add the white wine and reduce.
4. When the white wine is almost completely evaporated, add the liquid cream and cook until smooth. Season with salt and pepper.
5. In a saucepan, pour the sugar and balsamic vinegar. Reduce over low heat for about 10 min to obtain syrupy vinegar.
6. Make 4 pallets with the rillettes of Noix de Saint Jacques à la Bretonne then flour them on each side, a veil will suffice.
7. In a hot pan, brown the pucks and leek whites with a little butter.
8. Arrange your pear whites cut in half on a plate and add your pucks and cream of leeks on each end.

Enjoy with balsamic vinegar syrup.