Scallops and Leeks Vinaigrette

The scallops should be seared quickly and attentively in hot butter. Nothing more than S&P and a squeeze of lemon.

The leeks should be braised in water and butter and salt, or blanched until tender. Oh and cut in half lengthwise an washed well first. Cool them completely. Drizzle a good vinaigrette on them once on the plate, preferably one made with a good white vinegar or a sherry vinegar better yet. Do you want to push a hard boiled egg through a sieve and top the leeks with a garnish of that as well? Do you think it will be too much with the scallops? I don't think so.

Serve the scallops right along side the leeks. Maybe with some good bread.