Scallops from Boulonnais, mushrooms, and cream of leeks

Shell the scallops, keeping the meat and the shells.

Clean the nuts with a damp brush and rinse the leaves thoroughly.

In a pot with the leeks, shallots, and minced garlic, start the sauce with a knob of butter. Deglaze with white wine, add the cream, and let it simmer for 20 minutes.

Make a mushroom cream sauce using three-quarters of the sliced mushrooms and a mixture of milk and cream.

Stuff the scallops with 3 mushroom slices (that is, insert the mushroom slices into the slits cut into the scallops).

Sear the scallops in butter on one side only.

Adjust the seasoning and arrange the dish attractively in a soup bowl, finishing with a few very thin mushroom shavings.