Preparation of Recipe for Honfleur-style scallops
Remove the roots, keep the white part of the leek, wash under cold water very carefully, cut into slices. Prepare a bowl with lemon water.
Peel the apple, cut into cubes, add lemon juice. Wash the parsley, pat dry. Melt the butter in the pan, add the leeks.
In the pan, add salt and pepper, then pour in the apples, mix.
Cover the pan and cook for 5 minutes, taste, adjust the seasoning, divide into the casseroles. In the same pan, heat the oil.
Lightly brown the scallops for 1 minute on both sides, then place them on the leeks in the casseroles.
Still in the same pan, keep the juice inside the pan and sprinkle with the calvados, cream, salt and pepper.
In the pan, add the parsley, bring to the boil and cook for 2 minutes. Stop cooking and divide into the casseroles.
Preheat the oven to 190°C, between 6 and 7. Bake for 5 to 7 minutes, serve quickly and piping hot.
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