Use a small knife to open the scallop shells and remove the scallops themselves. Remove the orange roe and carefully wash the scallops under cold water then place on a clean tea towel and gently dab off any excess water. Transfer the scallops to the fridge.
Cut the leeks lengthways into four, rinse under running water and then finely slice. Peel and finely slice the shallots.
Melt a little butter in a heavy based saucepan and then add the chopped shallots and a pinch of salt. Add the leeks and cook over a low heat for 10 to 15 minutes until soft and tender.
Heat the cooking oil to 180 °C and then add the rice noodles. Remove the noodles from the oil, drain and season with salt.
For the vinaigrette: place the salt, pepper, sherry vinegar and black truffle oil in a bowl and mix together.
Heat a griddle or a large frying pan to hot and add a little olive oil. Add the scallops to the pan and cook for 1 minute on each side over a high heat.
Place a serving of the tender leeks in the base of a deep plate or soup bowl and then place the scallops on top. Drizzle the black truffle vinaigrette over the dish and top with the crisp rice noodles. Serve immediately.
«Use 2 large or 3 medium-sized scallops for each serving in this recipe. If using frozen scallops, make sure to thoroughly defrost before cooking - place on a clean tea towel and defrost in the fridge overnight.»