This Pan seared Japanese dry scallop comes with crispy pancetta, quail egg and roasted tomato ragout. Serves 4 people.

Carefully using a pairing knife, make incision vertically down leek stalk, making sure only cutting to the centre. Clean and blanch leek for 2 minutes, and cool in cold water. Using pairing knife, cut each leek segment in to ribbons. Remove clear membrane on each piece, place aside. Remove top of each Japanese dry scallop, set aside.