In the same saucepan heat the orange juice, sugar, and Cointreau, and boil over high heat until reduced by half. Add the scallops and turn off the heat. Keep warm.
Meanwhile, slice the leeks very finely, combine with flour, salt and pepper, strain the excess flour, and deep fry the leeks in hot oil for a few minutes. Do not let them brown. They have to be crispy but not golden because they burn in a matter of seconds.
In shot glasses, pour a little bit of crispy leeks, the warm scallops with orange sauce, and more leeks. Serve at once.
Recipe by PERU DELIGHTS at https://perudelights.com/roberto-cuadra-a-gourmet-experience-in-san-salvador/