Peel the carrots and grate them. Slice the leek and the onion.
In a casserole dish, melt the butter and sauté the vegetables for 10 minutes.
Add a little water. Add the beer, salt and pepper, and bring to the boil.
Take the casserole dish off the heat and add the scallops.
Poach the scallops 4 minutes in the casserole dish.
Arrange them, along with the vegetables, on the plates.
Pour the crème fraîche into the casserole and mix it with the cooking juices, reduce over a high heat.
Pour the hot sauce over the scallops and serve with rice.
Enjoy with a cold Houblon CHOUFFE!