Saint-jacques to the leeks with curry cream

3_07194 SAINT-JACQUES to the LEEKS with CREAM CURRY INGREDIENTS for 4 PEOPLE 500 g of nuts of Saint-Jacques, 500 g leeks into rings, 3 tablespoons of chopped onion, 20 cl of cream, a spoonful of curry powder, 4 tablespoons of sunflower oil, salt, pepper. In a pan heat the oil and bake 4 minutes molluscs moderate focus, turning constantly. Take them out and keep them aside. In the same Pan you soften the onion for one minute, then add the leeks. Add salt and pepper and continue cooking 15 minutes moderate heat with lid, stirring occasionally. In a bowl, mix the sour cream and curry powder; pour over leeks and stir. Add walnuts to Saint-Jacques, add salt if necessary and continue cooking another 2 minutes. Serve.