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Seared scallops with leeks & lemon chilli butter

Seared scallops with leeks & lemon chilli butter

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A star rating of 4.4 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal588
fat56g
saturates33g
carbs3g
sugars2g
fibre2g
protein19g
low insalt1.47g
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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

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.

Goes well with

Recipe from Good Food magazine, July 2008

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A star rating of 4.4 out of 5.17 ratings
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