Scallops with Crème Fraiche
20 scallops
1 leek (the white part) or replace by 1 bunch green oinions
7 OZ creme fraiche / sour creme
fine herbs (chives, etc)
butter
salt
fresh ground pepper
Slice the leek in small rings and put it in a pan. Cook for 5 minutes until it gets softer. Drain and put the leek in a baking pan and bake it in the butter for 2 minutes. Put the leek back in the frying pan and add creme fraiche/ sour creme salt and fresh ground pepper. Simmer for 10 min.
Bake scallops, put a little bit of olive oil in the baking pan. Bake scallops until it is done. It should not take that long.
Add cooked scallops to leek/creme mix and add the fines herbes.
Spread the scallops on a crepe; roll up. Serve with green salad.
See: Crepe recipe
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