Recipe for 4 persons - extract from "Mets et vins de Bourgogne"
1 - Prepare the scallops Wash them and dry them in a clean cloth. Set aside.
2 - Thinly slice the leeks and the carrots. In a frying pan, melt a small knob of butter with a little oil. Pour in the vegetables and fry gently until golden.
3 - Meanwhile, pour the white wine into a saucepan with the bouquet garni and warm through. Pour in the scallops Cook for two minutes and set aside.
4 - Add the fresh cream and remaining butter to the fried vegetables. Finish cooking and season.
5 - Pour the leeks and carrots into a dish. Arrange the warm scallops and serve immediately.