Fry leek and potato in olive oil in a large saucepan until the leek begins to colour. Cut the bottom
Meanwhile, heat up a heavy frying pan and add scallops. Cook 30 seconds on each side. Remove pan from heat and leave to cool.
Once potato is cooked, taste broth for seasoning, adding extra salt if needed. Slice each scallop into four pieces horizontally and add them to the broth to warm through for 10 seconds. Remove from heat and serve in deep bowls garnished with
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