Seared scallops with leeks & lemon chilli butter

Seared scallops with leeks & lemon chilli butter

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(14 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
588
protein
19g
carbs
3g
fat
56g
saturates
33g
fibre
2g
sugar
2g
salt
1.47g

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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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.

Recipe from Good Food magazine, July 2008

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Comments

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augella's picture

Try adding a 1/4 tsp of 5 spice to the butter and it is even yummier!

stunningandgorgeousforever's picture

As a very proud (and absolutely wonderful!) mother of five, I can testify that this recipe is like a gift from heaven, and beyond! I make this for my children's entrée every Thursday evening, and every time, without fail, it turns out perfectly, and of course goes without saying that every last bit is gobbled up!!! A 'must do' for all enthusiasts and beginners alike. Spoil yourself! Go on! x

notthebestchef's picture
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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!

polgrice's picture

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.

sukieduke's picture
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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!

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

domestikate84's picture

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!

lavens's picture
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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.

meg_86's picture

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!

ptw1953's picture
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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...

jane5238's picture
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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.

sascha's picture
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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.

eleanormayo's picture
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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.

manly49's picture
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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.

steve147's picture
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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

katyrouth's picture
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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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