Shellfish on a bed of leeks

Step 1

In a large saucepan, fry the shallots in olive oil. Pepper, add the white wine. When hot, add the mussels and clams until they all open (about 4-5 mins). When the shells are open, shell them and reserve.
Sieve the cooking liquid and reserve. Cut the scallops in two, height ways, to get two circles.
Heat a small quantity of the cooking juices and blanch the scallops.

Step 2

Steam the leeks in butter until tender.

Step 3

In a saucepan, melt the remaining butter and add the flour. Mix and bind with the cooking juices, gently, to make a sauce without lumps. Add the cream and leave to thicken over low heat, stirring continuously.

Step 4

In a baking dish, make a bed of leeks, cover with all the shelled shellfish and cover with sauce. Place under the grill for 1-2 minutes and serve.

Step 5