For 4 people : 500g of leek white, 12 St-Jacques shells, 250g of thick fresh
cream, 15cl of Perlé de Groseille
Bronw leek whites cut in thin slice, pour 7,5cl Perlé de Groseille,
let simmer 15mn.
Grind down at the end of the cooking with a spoon of fresh cream.
Meanwhile, wash and dry the St-Jacques shells and seize
them each side in a slightly lubricated frying pan, season.
Water with 7,5cl Perlé de Groseille, let reduce a few minutes,
bind with the rest of fresh cream.
Serve the shells on the leek bed, sprinkle sauce with Perlé de Groseille,
strew with chopped parsley.
