Peel and cut the potatoes and leek in small pieces, and boil in a casserole while preparing the rest.
In a casserole pour 1 liter of water and when it's boiling pour the artichokes in and let them boil for 10 minutes.
Drain away the water and cut the artichokes in small squares.
Pour the artichokes in a bowl and mix them with a mixer together with the crème fraîche, salt and pepper. You should have a nice creamy puree. If it is to thick you can add some more crème fraîche. Keep the puree warm.
Pour the orange juice in a casserole and heat up, then reduce the temperature gently so you get a orange syrup. Take away the casserole from the stow and let the syrup cool down for 5 minutes.
Add most the butter bit by bit and stir together. Keep some butter for later.
Cut half of the candied orange peels and stir it in the sauce. Keep the sauce warm.
In a frying pan heat up the left over of the butter.
Clean the scallops and dry them on a paper. Put them in the frying pan and fry them quickly on both sides . Be careful so the scallops are not becoming to dry.
Place some of the artichoke puree in the middle of each plate, and place the scallops on the puree.
Sprinkle a few drops of the orange sauce around the plate, and decorate with the rest of the candied oranges peels.
Add some of the leek and potatoes on the side of the scallops. Serve the dish warm directly after decorating the plates.