Heat the oil in a griddle pan and add the frozen scallops. Cook them gently for 12-14 minutes ensuring that you turn them frequently.
Cut the leeks in half and rinse them under a tap to remove any dirt. Shake dry, then cut into slices. Heat the butter in a frying pan and cook the leeks for 2-3 minutes, then add the wine and cook for a further 3-4 minutes until the leeks are softened.
Stir in the crème fraîche and season with freshly ground black pepper. Place leeks on individual plates and then top with the scallops and serve with buttered new potatoes.
The mild, sweet flavour of scallops also combines particularly well with stronger flavoured foods such as bacon and watercress