First, add the leeks to a cold saucepan and coat in olive oil. Turn heat on to high for 1 minute, lower to medium low and fry until golden. About 4-5 minutes. Then, place over a paper towel.

Secondly, remove the foot of the scallop and pat dry. Then, take your blow dryer to the room temperature scallops on cool, dry for 2 minutes per side.

Then, preheat your pan for a couple minutes on high, add in the leek olive oil, add in your scallops, giving them a little shake immediately so they won’t stick. Don’t overcrowd the pan. Then, sear on high for 4 minutes. Flip them, lower the heat to medium and sear 1 minute. Remove from heat.

On that same pan, lower heat to medium and add the shallots, Fresno pepper, the vinegar and the white wine. Then, cook for 2 minutes, add in saffron and honey, reduce by 1/3. Turn heat off and add in the butter and miso. Then, emulsify.

Lastly, serve scallops with the sauce, fried leeks and chives.