Duo of leeks and rillettes of Scallops à la Bretonne

PREPARATION

1. Cut your leeks so that only the white part remains and cook them for 15 to 20 minutes, depending on their size. Once cooked, plunge them into ice water and then drain them. Set aside.
2. Rinse the rest of your leeks and slice them finely.
3. Melt the butter in a frying pan and add the finely sliced leeks. Fry gently, then add the white wine and leave to reduce.
4. When the white wine has almost completely evaporated, add the single cream and cook until you have a smooth cream. Season with salt and pepper.
5. Pour the sugar and balsamic vinegar into a saucepan. Reduce over a low heat for about 10 minutes until you obtain a syrupy vinegar.
6. Make 4 patties with the Groix & Nature Breton-style scallop rillettes, then dust each side with flour, just a light coating will suffice.
7. In a hot frying pan, brown the rillette patties and leek whites with a little butter.
8. Arrange your halved leek whites on a plate, then add your patties and leek cream to each end.
9. Enjoy with a drizzle of balsamic vinegar syrup to enhance the flavours of this Breton-inspired starter.