Scallop/Smoked/Charred: Leek Purée

For the Leek Purée

• leek middles, see ‘for the leeks’ above
• 100 g salted butter
• 50 ml

Melt the butter in the oil in a hot pan. Add the leeks and cook until translucent. Lower the heat a little and gently cook the leeks until golden brown. Add the chicken stock to deglaze. Place in a blender along with the squid ink and remaining ash. Blend until completely smooth.

Pass through a chinoise. Season with a little salt if necessary. Spread half of this mixture wafer thin onto