So I’ve finally finished all my exams for this year and can finally get back to blogging. As promised I have the perfect summer recipe. I have created a meal plan for a dinner or lunch, and will post the meals in different posts. First off Starter!
Seared scallops with leeks & lemon chilli butter
- 4 young, but not baby 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
- 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).
- Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half length ways, 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.
- 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.
- 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 and Picture from BBC Good Food