Parmentier with Scallops and Leeks

(Suitable as amuse bouche or otherwise entrée of a larger menu) Open scallops, clean, rinse briefly and pat dry neatly.

Score leeks lengthwise to half their quantity. Finely chop 5 cm of the lighter of the leeks into hair-thin strips and fry in oil.

Wash the rest of the leeks. Cut the darker part of the leek into small pieces and put it into a hand mixer with the oil and a little spice.

Puree finely and strain.

Heat a frying pan to high and fry the mussels in a little bit of oil for 1 minute on each side and season with salt and pepper at the end. Meanwhile, lightly grease a high but thin (3 x 7cm) ring and fill it with puree. Place the fried scallop on top. Top with leeks and pour the leek oil around.

Tip: Feel free to use better olives – it pays off!

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