Remove the coral from the scallops and score one flat side of each scallop in a crosshatch pattern.

Melt the butter in the frying pan over medium-high heat and add the mixed herbs.

Sear the scallops in the herb butter for about 1 minute per side until golden, then remove them from the pan.

Wash the leek whites and slice them into thin rounds.

Add the sliced leek whites to the same frying pan and sauté them over medium heat for 2 minutes.

Stir the za'atar and turmeric into the leeks until they are evenly coated.

Pour in the light liquid cream and water, then stir the sauce together.

Simmer the leeks and sauce over medium heat for 10 minutes until the leeks are tender and the sauce has thickened.

Add a small additional amount of water if the leeks are still firm, then continue simmering until tender.

Divide the creamy leeks among three serving plates and place the seared scallops on top.

Season with salt and black pepper, then garnish each plate with pomegranate seeds.