Scallops & Leeks in Lemon Sauce

Scallops are my absolute favourite seafood. I just love the texture, taste and versatility.

As a starter, I love to flash fry them with with fresh chilli, garlic, soy sauce, lime juice & fresh coriander. And of course, there is the popular French recipe, simply called 'Coquilles Saint Jacques' - scallops bathing in bechamel sauce, topped with breadcrumbs & baked in their cleaned out shells. This recipe is a very simple, easy one to make with few ingredients. It pairs perfectly with potato mash or rice.

4 Servings

Ingredients:

2 tbsp butter

16 large scallops, removed from their shells & roes discarded

The white of 2 leeks, cut into 1 cm thick slices & parboiled for 10 minutes

50cl single crema

Juice of 1 lemon

Fresh parsley, finely chopped

S&P

Melt the butter in a frying pan over medium high heat.

Brown both sides of the scallops for 2 minutes & set aside.

Reduce the heat to medium low.

Add the lemon juice to the frying pan and gently scrape the pan with a spatula to collect any flavours left by the scallops.

Add the cream, season with salt & pepper.

Bring to a simmer & return the scallops to the pan with the leeks.

Cook for around 2 minutes, until the scallops are just cooked through.

Serve immediately with a sprinkle of fresh parsley.