Scallops with leeks and chorizo
In a saucepan, cook the sliced leeks in salted water for 15 to 20 minutes, then add the liquid cream and let it reduce for 5 minutes.
Add the chorizo slices then turn off the heat and keep warm.
Meanwhile, fry the scallops in a splash of olive oil, place saffron strands on each scallop, turn them after 2 minutes.
On a plate, put the leeks in the cream and then place the slices of chorizo, put a scallop on each slice of chorizo and then lightly salt with fleur de sel.
