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Perfect seared scallops

Seared scallops with leeks & lemon chilli butter

Perfect seared scallops

Name: Perfect seared scallops
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 4 young, but not baby leeks leeks trimmed; 12 scallops roes on or off; 1 tbsp light olive oil; lemon wedges, to serve; 250g pack butter softened; 1 red chilli deseeded and finely chopped; 2 garlic cloves crushed; zest 2 lemon; bunch parsley leaves chopped, plus extra to serve

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.5 out of 5.23 ratingsRate

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This pan-seared scallops recipe is a speedy dinner party starter, with lemon and chilli butter spooned over scallops on a bed of steamed leeks

Easily doubled

Easily halved

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A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

4 young, but not baby leeks leeks

trimmed
12 scallops

roes on or off
1 tbsp light olive oil
lemon

wedges, to serve

For the butter

250g pack butter

softened
1 red chilli

deseeded and finely chopped
2 garlic cloves

crushed
zest 2 lemon
bunch parsley

leaves chopped, plus extra to serve

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Nutrition: per serving

kcal588
fat56g
saturates33g
carbs3g
sugars2g
fibre2g
protein19g
salt1.47g

low

Method

step 1

For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. 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).
step 2

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, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
step 3

Dry the scallops on kitchen paper and season. 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 sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
step 4

To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

RECIPE TIPS

KNOW-HOW

The leftover butter will keep in the fridge for up to a week, or can be frozen in portions for up to a month. Try it tossed though pasta with crabmeat or prawns, or stirred through steamed green veg.

Recipe from Good Food magazine, July 2008

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A star rating of 4.5 out of 5.23 ratings

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