Scallops in cream sauce with baby leeks

I love scallops, but I only make them for special occasions, so this is what I made for my Christmas eve dinner party for starters.
Now when I am looking to the picture I am drooling thinking about how yummy it tasted.
All my guest really enjoyed them and there was a lot of praise from them too. Which is always nice.

Ingridient.
20 pieces of scallops.
10 baby leeks
10 small onions
400 ml liquid cream
180 gm butter
300 ml dry white wine
2 pinches of sugar
1/2 lime
50 gm of salmon eggs
5 soup spoon of chives
Salt and peper to taste.

Clean the leeks, don't take the fully green bits. Cut them to long thin strips.
In a pan mix the leeks with 40 gm butter and sugar.
Addd salt and peper.
Cover and let it simmer for 15 minutes in a very low fire.
You should not burn them. Strin from time to time.

Cut the onions fineand add them into a pan together with the wine and boil till all the liquid is almost fully gone.
Mix with the cream and heat it in a soft fire.
Remove the pan from the fire and add the butter to the sauce.
In the mean time cut each scalops in twoadd salt and peper and fry them for few minutes, don't fy them longer then they will taste rubbery.
Pour few table spoon of the sauce to the plate, add six pieces , take a scoop of leeks and keep them in the middle and scatter the eggs on top of the plate together with the chives.