- 2 sweet potatoes
- 4 tablespoons of olive oil
- 1kg of leeks
- 20cl of full cream
- 2 shallots
- 150ml dry white wine
- 125g of salted butter
- 1 untreated orange
- 1 tablespoon full cream
- 12 beautiful scallops
- semi-salted butter for cooking the shells
- salt pepper
Peel the sweet potatoes.
Place on baking paper on a baking sheet. Brush olive oil on both sides of the slices.
Prepare the leeks.
Remove some of the green and the roots. Make sure there is no soil in the remaining green area. Cut in half lengthwise and slice thinly.
Put it in the pan with the olive oil.
Place them in a small saucepan.
Pour the 150ml of dry white wine.
When all the butter is added, pour in a tablespoon of full cream to block the sauce from slicing.
One last mix and you’re done.
Turn them over to grab them on the other side. Put salt and pepper at your taste.