Wash and chop leeks. Slice onions.

Open the pistachio nuts and chop finely with an electric mixer. Reserve.

Melt 10 gr. of butter in a non sticky pan. Add leek and onions and season with salt and pepper. Leave to cook on medium/low heat until leeks are cooked. Monitor cooking process and reserve.

Melt 5 gr. of butter in another non sticky pan. Cook scallops for 1 minute on each side.

Place first a layer of leek fondue in your verrines, then put one scallop and spread some pistachio powder and espelette pepper on top of each scallop.

Serve immediately.