1. Finely chop the white part of the leek and sauté it in butter or oil in a frying pan.

2. The queen scallops are sprinkled with salt and pepper in their shells.

3. Sprinkle with breadcrumbs.

4. Add a few strands of saffron to each volandeira.

5. Bake for approximately 15 minutes at 180º until golden brown.