Emmental Grand Cru over melting leeks and scallops with curry

Ingredients

• 75 ml (1/3 cup) of Emmental Grand Cru cheese
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 375 ml (1 1/2 cups) of frozen scallops
• 30 ml (2 tablespoons) of butter
• 250 ml (1 cup) of liquid cream
• 15 ml (1 tablespoon) of madras curry
• 30 ml (2 tablespoons) of olive oil
• Salt and pepper