Roasted hokkaido scallop, leek confit, sweet carrot emulsion

Serves 4 Prep time 30 minutes
Cook time 5 minutes

4 Hokkaido scallops
500g carrots
500g leeks, finely chopped

Garnish
30g thyme

• Sear Hokkaido scallops on a plancha (metal plate grill) for 1 minute on both sides.
• Peel the carrots and puree them with a hand blender. Cook on low heat and reduce slowly until it has a syrupy consistency.
• Blanch the finely chopped leeks in salted water for 3 minutes or until soft and put in cold water to stop the cooking.
• Plate the food. Garnish with thyme.

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