Seared scallops with leeks and lemon chilli butter

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Seared scallops with leeks and lemon chilli butter

Seared scallops with leeks and lemon chilli butter
Seared scallops with leeks and lemon chilli butter

Scallops love a bit of lemon and chilli, and are ready in a flash. The perfect way to impress last-minute guests.

Ingredients

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.

Instructions

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.

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