TENDER LEEKS AND VERY FRESH SCALLOPS both have a delightful natural sweetness and are perfect partners. A tangy mustardy vinaigrette provides a welcome contrast for this dish.

SERVES 4

12 large scallops, cleaned
2 tbsp olive oil sea salt and black pepper squeeze of lemon juice

Leeks vinaigrette:
8 medium leeks, white part only, trimmed 125ml extra virgin olive oil 1 tbsp Dijon mustard 1 tbsp cider or white wine vinegai pinch of caster sugar (optional)

To finish:
flat-leaf parsley leaves

Set the cleaned scallops aside at room temperature while you prepare the leeks vinaigrette.

Thinly slice the white leeks, then wash thoroughly, drain and pat dry.

Heat 2 tbsp extra virgin olive oil in a wide saute pan over a medium heat and add the leeks with some seasoning. Sweat them, stirring occasionally, for 6-8 minutes until they are soft but not coloured.

Meanwhile, make the vinaigrette. Put the remaining extra virgin olive oil, mustard, vinegar and a pinch each of salt and pepper into a screw-topped jar. Seal and shake well, then taste and adjust the seasoning, adding a pinch of sugar if necessary.

When the leeks are soft, add a few tablespoonfuls of the vinaigrette to the pan and toss until the leeks are nicely coated.

Now heat the olive oil in a wide frying pan and pan-fry the scallops following my guide (on the preceding pages).

Spoon the leeks vinaigrette onto warm plates. Arrange the scallops on top and drizzle a little more vinaigrette around the plate (keep any remaining dressing in the fridge and use to drizzle over salads).

Garnish the scallops with parsley leaves and serve immediately.

Summary

Recipe Name

Pan-fried scallops with leeks vinaigrette

Published On

2014-05-09

Average Rating

5 Based on 1 Review(s)