30 gr Butter
260 gr Leeks
Salt and Pepper
Open the scallops with a knife blade, remove the nut (the white part) then the coral (the orange part). Wash and drain. Dry gently and horizontally divide the nut into two halves.
Remove the roots and green parts from the leeks, wash carefully and steam for approximately fifteen minutes. Drain and cut into discs one centimeter thick.
Butter an oven tray, spread out the leek discs in a single layer, add the chili pepper and place the scallops on top. Season with salt, pepper and nutmeg; brush over the remaining butter, then place in the oven.