Split the leeks from top to bottom and rinse thoroughly to remove any earth and grit.

Drain and chop finely.

Melt 20g butter in a saute pan on a medium heat, add the leeks and saute gently until the leeks have softened but not coloured, about 10-15 minutes, leave to cool.

When cool, puree in a liquidiser or food processor with a tablespoon of cream and a tablespoon of milk. The texture of the puree should be that of whipped cream, so add a little more liquid if it is too thick.

Cut the thick ribs out of the kale and cut into small pieces.

Rub the oil into the kale pieces

Spread onto a baking sheet and bake at 200C for 10 minutes (check frequently to make sure they don’t burn)

When crisp remove to a plate covered in kitchen paper and they will crisp up further

Grill or oven bake the bacon (while you are making the kale chips) until it is brittle and crisp about 5-8 minutes.

When cool, crumble into small pieces

Melt the remaining 10g butter in a frying pan on a medium to high heat.

Cook the scallops for 3 minutes each side.

Spread a dessert spoonful of the leek puree across each plate.

Top each with three scallops

Drizzle over the buttery juices from the pan.

Sprinkle with crispy bacon and kale chips.

Place a few kale chips up either side of the row of scallops.