Preheat the oven to 425 degrees F.
Begin by whipping the butter in a mixer. Add baby leeks, thyme, and cheddar, and then continue mixing for another 30 seconds. Chop the pine nuts and bread crumbs together.
Place the scallops on a small baking sheet. Add a tablespoon of the cheddar butter on each scallop, then lightly top with bread crumbs.
Bake in the oven for about 6 minutes until golden brown.
To make the salad, combine the mint, chervil, baby coriander, alfalfa sprouts, and roasted shallots. Top with coriander sauce and mix.
To plate, place the lettuce in the center of the plate, while arranging the cheddar topped scallops around the plate. Top with the herb salad in the center.
Combine all ingredients.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef and Owner Daniel Alps, Strathlynn Restaurant- Launcesto, Tasmania