1 Cut 8 cylinders of leek whites 6cm in length, wash them thoroughly then blanch them as well as the rest of the leek whites and greens (they should retain their crunchiness) then refresh them in ice water and drain them. Reserve on a towel.
2 Make a small cut in the coral of your scallop shells.
3 In your pan pour 2 tablespoons of olive oil and when it is smoking sear your scallops for 30 seconds on each side. Season with salt and ground pepper then remove them onto absorbent paper.
4 Cook your cannelloni tubes for 3 minutes in boiling water with a little olive oil then drain and reserve.
5 Open the leek whites by cutting one side along almost its entire length (keep 1/2 cm intact).
6 Then cut the scallops without their corals into batons which you will use to stuff the inside of your leek whites before closing them.
7 Preheat your oven to 150°(th5)
8 Place a drop of olive oil on each stuffed leek and carefully insert each leek into your cannelloni then arrange in an ovenproof dish cover with jurançon and the
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