Seared scallops with leeks & lemon chilli butter

Seared scallops with leeks & lemon chilli butter

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Method

  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).
  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.
  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.
  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.
Try

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.

Per serving

588 kcalories, protein 19.0g, carbohydrate 3.0g, fat 56.0 g, saturated fat 33.0g, fibre 2.0g, sugar 2.0g, salt 1.47 g

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

  • Binder photo katyrouth

    27 June 2008

    katyrouth rated and commented on this recipe

    5 stars

    I used the same quantities listed here as a main course for two, which was just about right. I made half the amount of butter, though, and still had some left over! A lovely simple recipe with great impact and taste.

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  • Binder photo steve147

    05 July 2008

    steve147 rated and commented on this recipe

    4 stars

    I agree with you Katy, more than enough butter, and I did'nt need the zest of two lemons, saying that though I did think this was a very tasty way to serve Scallops I also added a few Tiger prawns

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  • Binder photo Neppy

    10 July 2008

    Neppy rated and commented on this recipe

    5 stars

    My husband was ecstatic when I served this dish. It was fab, and so easy to do. I added some wilted pak choy with the leek, which was nice . We have loads of butter left, but it'll come in handy in the future. I think next time I might do as Steve did and add some tiger prawns. Sounds good.

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  • Binder photo Belkey

    22 July 2008

    Belkey rated and commented on this recipe

    4 stars

    I used about a quarter of a pack of butter and half the quantities of chilli, lemon etc & still had some left over. Excellent starter though.

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  • Binder photo Sascha

    21 September 2008

    Sascha rated and commented on this recipe

    4 stars

    Great and easy starter. There was an unbelievable amount of butter left over, which I've now frozen and will eat later this week on a piece of steamed fish, probably cod with french beans.

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  • Binder photo blue eyes

    03 January 2009

    blue eyes rated and commented on this recipe

    4 stars

    loved this one and mindful of other comments I cut down the quantity of butter and chilli and it worked perfectly. Will definately keep this one to do again.

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  • Binder photo ptw

    14 February 2009

    ptw commented on this recipe

    I've just made this meal for my woman and I. Followed the recipe, with no deviation. Absolutely excellent. Well done for posting this Jane. An absolute treat indeed. We vow to use this recipe once a month, at the very least...

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  • Binder photo ptw

    14 February 2009

    ptw rated this recipe

    5 stars

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  • Binder photo Meg

    17 February 2009

    Meg commented on this recipe

    made this to start on valentines day, my fiance said its the nicest scallop dish he has ever tried... i added a few of tiger prawns also. will definatly make again - delicious!

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  • Binder photo Kelly

    19 May 2009

    Kelly rated and commented on this recipe

    5 stars

    Lovely! Agree there was far too much butter but agree that you can either add more seafood like prawns or keep them for some beans or spinich! Everyone was very impressed.

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  • Binder photo natalieaa

    01 September 2009

    natalieaa rated this recipe

    4 stars

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  • Binder photo domestikate

    06 May 2010

    domestikate commented on this recipe

    I agree, lovely recipe but far too much butter! Easy enough to save some and use it for something else though, and it was delicious. We fried up some mushrooms as well and mixed it all through some tagliatelle to make a nice substantial main. Will definitely be making it again!

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  • Binder photo Gayle_Adam

    18 November 2010

    Gayle_Adam rated and commented on this recipe

    5 stars

    Gorgeous recipe!! Made all the butter, used a quarter and froze the rest for next time as I will definitely make this again.

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  • Binder photo G.H. Recipes

    27 February 2011

    G.H. Recipes rated and commented on this recipe

    5 stars

    I made this last night! Absolutely delicious! Very quick to prepare and cook. I skipped the leeks and used a bed of rocket instead and it worked fine. The butter sauce was divine but even after halving the quantities, thanks to other reviewers, I had loads left over!

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  • Binder photo kirsty

    29 June 2011

    kirsty rated this recipe

    5 stars

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  • Binder photo Pol

    31 December 2011

    Pol commented on this recipe

    The day is new years eve and year 2011. My partner has just served this dish as a starter and I must say that it was fantastic. All of my favourite foods served together with beautiful flavours. The left over butter will be used tomorrow to accompany tiger prawns - cant wait. Happy 2012 everyone, have a good year.

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  • Binder photo notthebestchef

    06 January 2012

    notthebestchef rated and commented on this recipe

    5 stars

    After reading all the comments here I decided to adapt this to a main meal. I used the zest and a bit of juice of only one lemon, one leek and one head of pak choi. Also added some king prawns. Served it on top of a pile of Tagliatelle. It was soooo delicious. Not sure about the rolling, chilling and freezing the butter. We just mixed all the ingredients together and put it straight into the pan. Also only used half the amount of butter stated. Fab!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Ingredients

FOR THE BUTTER

  • 250.0g 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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Per serving

588 kcalories, protein 19.0g, carbohydrate 3.0g, fat 56.0 g, saturated fat 33.0g, fibre 2.0g, sugar 2.0g, salt 1.47 g

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