Ingredients

• 2-3 leeks, cleaned and chopped
• 3-4 sea scallops per person (depending upon size of scallop)
• 1 sheet of puff pastry, thawed

• 1 T. olive oil
• salt, pepper, sugar
• optional: creme fraiche, chives, saffron; beurre citron sauce

Directions

1. Soak scallops in cold water, lemon juice and sea salt for at least 30 minutes (if US scallops). Dry thoroughly and sprinkle with coarse ground pepper (black or pink).
2. Sauteed chopped leeks in olive oil. Season with salt and pepper to taste; sprinkle with a little sugar. Set aside.
3. Cut rounds (about 4″-5″ in diameter) from puff pastry, one per person.
4. Pile leeks onto papered baking sheet in 4″ to 5″ flat rounds (one per person). Top with rounds of puff pastry.
5. Bake 20 minutes at 180 C. (355 F). until pastry is golden.
6. Saute scallops in butter or olive oil. Make sure the pan is very hot before adding scallops.
7. Invert pastry rounds and leeks carefully onto individual plates and top with scallops.
8. Option: add beurre citron sauce or serve creme fraiche with chives and saffron on the side.