Scallops love a bit of lemon and chilli, and are ready in a flash. The perfect way to impress last-minute guests.
Takes 20 minutes, plus freezing Serves 4.
– 4 young (but not baby) leeks, trimmed.
– 12 scallops, roes on or off.
– 1 tbsp olive oil.
– lemon wedges, to serve.
FOR THE BUTTER
– 250g pack butter, softened.
– 1 red chilli, seeded and finely chopped.
– 2 garlic cloves, crushed.
– zest of 2 lemons.
– 1 bunch of fresh parsley, leaves chopped, plus extra to serve.
Step 1:Beat the butter ingredients together, spoon on to a large sheet of cling film, wrap tightly in a sausage shape, then freeze.
Step 2:Set up a pan with a steamer or suspend a metal colander over a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 minutes. Season, then set aside.
Step 3:Dry the scallops and season them. Heat a heavy-based pan, then add the oil. Once hot, sizzle the scallops for 2 minutes until caramelized. Turn, fry for 1 minute more, then take the lemon and chilli butter from the freezer and add a good few slices to the pan off the heat, spooning it over the scallops.
Step 4:Wind nests of leeks on to plates, top with three scallops each, spoon over the sauce, then serve with lemon and the extra parsley.