Scallops with Pancetta & Leeks

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INGREDIENTS:
6 Jumbo scallops
1/2 cup finely chopped pancetta
1 stack of leeks finely chopped
2 tablespoons of butter
2 tablespoons of water
Juice of half a lemon
Pinch of saffron

DIRECTIONS:
1. Saute the pancetta and put aside, saute the leeks until they are soft.
2. Add pancetta and mix together keeping warm on the side.
3. In a very hot pan, melt 1 tablespoon of butter and add scallops, caramelized on both sides.
4. To make a sauce, add lemon juice, water, and a pich of saffron in a warm pan and mix all together and put aside.
5. Combine the scallops and pancetta on the plate and drizzle sauce on top.

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