1: Prepare salt, dry with absorbant paper, then salt and pepper on both sides.
2: Pour 40 g butter into a frying pan on high heat. When really hot (smoking lightly), add the scallops. Fry briefly (1 minute) on both sides. Transfer the scallops onto a plate and set aside.
3:
Assemble the pancakes
Use a special pancake pan (crêpière), large griddle or Indian tava (chapatti pan), if you have one. Melt a knob of butter on high heat and add a pancake*... *These are often sold ready made in France.
4: Spread some creamed leeks in the centre...
5: ...add the scallops...
6: ...then fold the pancake up...
7: ...and turn it over to brown the other side for a minute or two. Serve immediately.
Remarks
For a more economical version, slice the scallops through the middle to make the filling go further.