PREPARATION
STEP 1
Cut the leeks in half and tie the pieces together using a small string.
Boil the leek pieces for 15 minutes.
2ND STEP
Sauce preparation:
Mix two tablespoons of fresh cream with the minced shallot.
STEP 3
At the same time, cook the scallops for 1 to 2 minutes on each side over medium heat.
Then, add the fresh cream sauce prepared previously.
STEP 4
Add the black truffle juice in the preparation at the very end of cooking. Mix well.
STEP 5
Take out and drain the leek pieces.
STEP 6
Dress your plate with the pieces of leeks and the scallops.
Add a little balsamic vinegar to the leek pieces.
STEP 7
Finally, add the black truffle peels. Also use the juice from the bottom of the peel can
