Scallops with vanilla broth
- 12 Scallops (with or without coral)
- 3 Vanilla beans
- 2 Small leeks
- 1 Pink grapefruit
- Split and scratch the vanilla, reserve the seeds. Squeeze grapefruit juice and filter to obtain 10 cl.
- Cook leeks minced and washed with vanilla 15 min over low heat in 1.5 l of water.
- Add the scallops in pieces and cook 8 minutes more. Serve in bowls, pour grapefruit juice and vanilla seeds.