Scallops with chilli lemon butter and leeks
Prep:
15 mins
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
