Recipe: Young leeks wide ocean method

A short while ago, while opening my scallops I had an idea
Since I had young early season leeks (from Créances) I first washed them thoroughly then plunged them into salted boiling water with my seaweed strainer and covered them with my empty scallop shells turned upside down.
At the end of cooking about 8 minutes later the result proved truly amazing as these same young leeks had become impregnated with a just delicious marine flavor.
So following that I drained them well, arranged them on a nice plate then simply poured over them a little melted butter with half salt and a good turn of the pepper mill for a surprising result, so much so that you could find this iodine and delicious taste in it.
Which goes to show that the pursuit of simplicity is paramount when you have quality ingredients in front of you.