Heat 2 tbsp. olive oil over high heat. Place scallops in pan and add salt and pepper. Sear scallops until dark brown. Flip scallops and turn off heat. In a separate sauté pan, heat remaining 2 Tbsp. olive oil and sauté leeks and spinach. Deglaze pan with white wine and fish stock. Salt and pepper to taste. Strain the tomatoes through a sieve and mix with clam juice. Heat the tomato/clam mixture to simmer and divide into four bowls. Divide the leek/spinach mixture into mounds in the center of the bowls. Place three scallops in each bowl around the leek/spinach mixture.