Scallops with mousseline sauce

1. Prepare the sauce. Cook in a bain-marie, like a sabayon, the egg yolks beaten with Pommeau. Add salt and pepper and add the lightly whipped cream.

2.  In a skillet, melt butter and cook the scallops, previously add salt and pepper, for about 2 minutes per side, taking care to keep them golden.

3. Serve 3 scallops per plate on a bed of leeks with the sauce. Enjoy immediately.

Photo credit: Sucré Salé