Wrap each scallop, around the width, with a slice of the smoked duck, and skewer 3 scallops on each rosemary sprig. Season the scallops by sprinkling them with the salt and pepper.
In a hot saute pan with 1 tablespoon of olive oil, saute the leeks, carrots, shiitakes, and red peppers for 1 to 2 minutes. Season with salt and pepper and reserve warm.
In a saute pan, slowly heat up the sunflower oil. Whisk in the cayenne pepper and garlic powder. Once the oil is completely infused with the spices, remove from heat.
In another hot saute pan with the remaining 2 tablespoons of olive oil, sear the rosemary-skewered scallops. To brown the scallops on both sides, cook for 1 to 2 minutes on each side. Be careful to not overcook the scallops, because they will get chewy.
On each plate, place a spoonful of wilted vegetables, and then place two skewers on top of the vegetables. Drizzle the infused sunflower oil around plate. For the garnish, sprinkle with lemon zest and chopped chives around the plate.
Recipe courtesy of Marie-Chantal Lepage, Manoir Mountmorency, Quebec City, Quebec