Scallops In Leek Leaves

Preparation:

Preparation: Rinse the pearl barley well and boil it in plenty of salted water. In the meantime, wash the leek leaves (leave them whole along their entire length), blanch them for a minute in lightly salted water, cool them under running water and lay them out to dry on a tea towel. Divide them in half to get eight fairly wide strips. Crush a dozen green peppercorns in a wooden mortar. Carefully wash the scallops, dry them and pass them to the mixer with the cream, a pinch of salt and the crushed green pepper. Form meatballs with the mixture, wrap them in the leek leaf and secure it with a toothpick. Steam the small rolls for 10 minutes. Finely chop the carrot, courgette, shallot, celery and a sprig of parsley. Put the drained barley in a bowl, add the chopped raw vegetables and season with oil and pepper. Serve the rolls piping hot, accompanying them with the barley.