Remove the roots, keep the white 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. Wash the parsley, pat dry. Melt the butter in the pan, add the leeks.
In the pan, add the salt and pepper, then add the apples and mix.
Cover the pan and cook for 5 minutes, taste, adjust the seasoning, distribute among the casserole dishes. In the same pan heat the oil.
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Lightly brown the scallops for 1 minute on both sides, place them on the leeks in the casserole dishes.
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 distribute among the casserole dishes.
Preheat the oven, thermostat 190°C between 6 and 7. Bake for 5 to 7 minutes, serve quickly and hot.
Supertoinette advice
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