Separate the lily bulb into individual pieces under water, clean off dirt, and cut larger pieces in half. Slice the leek thinly at an angle.

Cut the scallops in half lengthwise.

Boil water in a pot and cook the macaroni according to package instructions. Add the lily bulb 2 minutes before the macaroni finishes cooking. Drain well.

Heat butter in a frying pan over medium-low heat, add scallops, and cook until their color changes. Remove scallops, then sauté the leek and the boiled macaroni and lily bulb briefly.

Add flour to the pan and stir until the flour is no longer powdery. Gradually add milk, salt, and consomme, stirring until the mixture thickens.

Return the scallops to the pan and mix well.