Cut the thick slice of Consorcio errano into small chunks. Clean and cut the leeks and the Welsh onions julienne style.
Season with salt and pepper, and brown in a frying pan.
Remove, and then brown the scallops in the same pan.
Arrange the dish in the scallop shell. This will allow the flavours to thoroughly merge.
It can be accompanied by caviar, and even by a honey sauce.
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