• 250 ml (1 cup) cooking cream
  • One 250 gr package (3 cups) Cultures de chez nous sliced leeks
  • Salt and pepper to taste
  • A pinch of Espelette Pepper
  • 20 large scallops
  • 30 ml (2 tbsp.) Olive oil
  • Fresh dill for decoration
LeeksFind our bag in yourlocal grocery store


  • Bring the cream to a boil. Add the leeks and cook over low heat for 3 minutes. Season with salt, pepper and Espelette Pepper. Puree the mixture in a blender and set aside.
  • Pat the scallops dry on paper towels. Heat a large skillet, add olive oil and allow it to heat. Cook the scallops on one side for 1-2 minutes. Remove, serve on plates and garnish with creamed leeks.
  • Accompany this dish with a vegetable rice casserole.

Chef's notes