Season the scallops with salt and pepper. Put a laurel leaf on top of each scallop. Fry the scallops in hot oil.
Cut the leeks into the desired shape and braise in hot butter.
Cut and braise the onion in the butter with the remaining laurel leaf. Deglaze with the shrimp broth, 40 g ginger purée, and cream. Let it reduce until you obtain the consistency you want. Finish the sauce with 100 g of butter and add the remaining ginger purée.