Crostini with scallops and leek fondue

Cut baguette into croutons and brush lightly with olive oil; toast in the oven at 200C. Lightly salt and pepper sea scallops. Grill or sauté in butter till half way done. Set aside. Cut dark green off leeks then cut in half lengthwise. Wash leeks thoroughly and finely dice. Heat a sauté pan to medium then add olive oil. When oil is hot, add the leeks and stirring frequently until tender. Add the butter in four pieces and stir until butter is melted. Finish the scallops in oven at 350. Add salt, pepper and some chives to leeks. Spoon leeks onto French bread croutons, place one scallop on top of each and drizzle with flavoured oil and fresh chives. Serve with Hill & Dale Sauvignon Blanc!