Melt butter in a frypan and saute leeks over low heat for 5 minutes until softened. Add scallops and Sacla Pumpkin & Parmesan Sauce and cook until heated through.
Arrange rice in the base of an ovenproof gratin dish, top with scallop mixture, sprinkle with paprika and grill until golden and bubbly. Serve sprinkled with parsley leaves.
