From the demo: Modern French Cooking
Courtesy of Rose-Hélène Lemonnier Besone from Promenades Gourmandes
For 4 servings
4 sheets of « Brick », each sheet cut into 4 parts
12 large scallops, washed and patted dry with a paper towel�
3 tablespoons butter
3 leeks, white parts diced and green parts discarded �
fleur de sel
freshly cracked pepper
1/8 cup crème fraîche
1 tablespoon melted butter
1. Heat a heavy skillet over high heat, swirl in 1 tablespoon of butter, when melted sear the scallops in the pan for one minute on each side. Do not crowd the pan. The scallop should have a nice brown crust on both sides but still be raw in the middle, it will finish cooking in the oven. Set aside.
2. In the same pan swirl in another 2 tablespoons of butter and sauté the leeks over medium heat until they are a little brown around the edges. Add the cream and cook until combined and slightly thickened. Put aside in a shallow bowl to slightly cool.
3. Heat the oven to 375°.�
4. Line a baking sheet with wax paper or a Silpat mat.
5. Brush a quarter of brick with the melted butter, place 1 scallop in the middle and then a tablespoon of the leek mixture on top. Fold the edges of the brick around the scallop and leek mixture. Butter the folded side and place that side down on the baking sheet. Continue with the rest of the ingredients.
6. Bake until golden, around 8 minutes (check after 5).
Bon Appétit!
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