Shellfish with Alliums
For the leeks: heat the butter in a pan and when foaming add the leeks. Cook very gently for at least 10 minutes until soft and sweet.
For the scallops: heat the butter in a separate pan and when foaming add the scallops. Cook for 90 seconds on one side and when golden, turn over and cook the other side. Remove from the heat and rest briefly.
Season the leeks and spoon onto plates. Top with the scallops, squeeze over a little lemon juice, then season and serve.