Scallops with chilli lemon butter and leeks

Prep: 15 mins
Scallops with chilli lemon butter and leeks
These beautiful seared scallops with chilli lemon butter and leeks are a real hit when entertaining. They are easy and fast to make.

For the butter

250g pack butter, softened

1 red chilli, deseeded and finely chopped

2 garlic cloves, crushed

Zest 2 lemons

Bunch parsley, leaves chopped, plus extra to serve

Ingredients

4 leeks trimmed

12 scallops, roes on or off (available from fish monger)

Salt and pepper

1 tbsp olive oil

Lemon wedges, to serve

For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until smooth.

Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape.

Chill until firm (or put in the freezer if you’re short of time).

Set up a pan with a steamer or suspend a heatproof colander over the top of a pan.

Cut the leeks in half lengthways, then slice into long strips.

Cover, then steam for 6 minutes until tender.

Season, then set aside.

Wash then dry the scallops on kitchen paper and season with salt and pepper.

Heat a heavy-based pan, then add the oil.

Once hot, add the scallops, keeping them close together – this helps the sides to stay straight and tall rather than sag.

Sizzle for 2 minutes until golden.Turn over, then fry for 1 minute more.

Remove from the heat, then add a few generous slices of the butter to the pan, spooning over the scallops as it melts.

To serve, wind a nest of warm leeks in the centre of the serving plates, top each with 3 scallops and spoon over the buttery sauce.

For a little theatre, drizzle a bit around the plates. Then sprinkle with the remaining parsley.

Squeeze over a little lemon juice.

Serves
4

Preparation Time
15 minutes

Main ingredients
Dairy, Fish, Vegetables

Recipe Type
Starters, Dinner, Entertaining

Level of Difficulty
Easy

Other recipes you may like