Scallops on Taglilolini with Leek Cream

Try this delicious pasta dish:

1. preheat a broiler. Clean and rinse the leeks. Chop the green part and cut into very narrow longitudinal strips, and place in cold water to curl the leeks.

Chop the white part of the leek and steam it in butter. Deglaze with white wine and reduce by half, fold in the crem fraiche and reduce by a third, season strongly with salt and freshly ground pepper.

Put the tagliolini in boiling salted water and cook for 10 minutes until al dente.

In the meantime, brush the scallops with oil and grill them for 3 minutes, turning once to the other side.

5. mix the pasta with the sauce and spread evenly on plates or possibly in clam shells, then arrange the scallops on top and garnish with the leek curls.

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