Seared scallops with leeks & lemon chilli butter

Recipe uploaded by

Jane Hornby

9 ratings

Recipe by Jane Hornby

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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.

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 19g, carbohydrate 3g, fat 56 g, saturated fat 33g, fibre 2g, salt 1.47 g

Latest comments and suggestions

• katyrouth

  27 June 2008

  katyrouth rated and commented on this recipe

  

  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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• steve147

  05 July 2008

  steve147 rated and commented on this recipe

  

  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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• Neppy

  10 July 2008

  Neppy rated and commented on this recipe

  

  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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• Belkey

  22 July 2008

  Belkey rated and commented on this recipe

  

  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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• Sascha

  21 September 2008

  Sascha rated and commented on this recipe

  

  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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• blue eyes

  03 January 2009

  blue eyes rated and commented on this recipe

  

  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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• 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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• ptw

  14 February 2009

  ptw rated this recipe

  

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• 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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• Kelly

  19 May 2009

  Kelly rated and commented on this recipe

  

  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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• natalieaa

  01 September 2009

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Ingredients

• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 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

Per serving

588 kcalories, protein 19g, carbohydrate 3g, fat 56 g, saturated fat 33g, fibre 2g, salt 1.47 g

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