Cassolette de St Jacques - Gratin

400 g  frozen scallop

4 chopped leeks

1 glass of sour cream

1/2 glass of water

1/2 glass of dry white wine

salt, pepper

a bit of nutmeg

bread crumb mixed with melted butter

how to make 

1. cook the scallop until water is absorbed
2. stir fry the leeks for 5 minutes add water & wine, cook through until leeks change color
3. in small individual cup, put the leeks, scallop & sour cream, add salt, pepper & nutmeg
4. pour the bread crumb mixture cook for 15 minutes in heated oven of temperature 180°