1. Rinse the pearl barley well and boil it in plenty of salted water.

2. Meanwhile, wash the leek leaves (leave them whole for the entire length), blanch them for a minute in slightly salted water, cool them under running water, and lay them out to dry on a kitchen towel.

3. Cut them in half to obtain eight fairly wide strips.

4. Crush about ten green pepper grains in a wooden mortar.

5. Thoroughly wash the scallops, dry them, and blend them with the cream, a pinch of salt, and the crushed green pepper.

6. Shape the mixture into small meatball-like shapes, wrap them in the leek leaf, securing it with a toothpick.

7. Steam the small rolls for 10 minutes.

8. Finely chop the carrot, zucchini, shallot, celery, and a bunch of parsley.

9. Put the drained barley in a bowl, add the raw vegetable mixture and season with oil and pepper.

10. Serve the rolls hot, accompanied with the barley.