Scallops with Leeks and Chorizo

Preparation:

1. Cook the leeks:
   Thinly slice the leeks and place them in a saucepan with salted water. Let cook for 15 to 20 minutes.

2. Make the cream sauce:
   Once the leeks are tender, add the heavy cream and let simmer and reduce for about 5 minutes.

3. Add the chorizo:
   Stir in the chorizo slices, turn off the heat, and keep warm.

4. Cook the scallops:
   In a skillet, heat a drizzle of olive oil and sear the scallops. Add a few strands of saffron to the top of each scallop. After 2 minutes, flip them and cook for another 1–2 minutes (don’t overcook!).

5. Assemble the dish:
   On each plate, spoon some of the creamy leeks, place chorizo slices on top, and then a scallop on each slice of chorizo. Lightly season with fleur de sel or fine salt.

Serve hot.
Bon appétit!