I cooked this for myself only because the kids were at their Mums, however it would be easy to scale up and wouldn't cost much more than £5.00. So if you want something that is quick and easy to cook and tasted great, give it a go.
My local supermarket had run out of fresh scallops and I didn't have time to get to the fishmongers. So, I opted for a bag of the frozen ones.
I mixed all of the Butter ingredients together in a bowl and beat with a wooden spoon until there was no lumps of butter. I then plonked the mixture onto a bit of cling film and rolled into a sausage shape and chucked it in the freezer for a few minutes.
After cutting the leak in half lengthways, I then sliced it into long strips about the width of tagliatelle pasta. I then simple steamed them for about 6 minutes.
Meanwhile, I heated a frying pan before pouring in the oil. I carefully placed the scallops into the pan and cooked for about 2 minutes before gently flipping the scallops and cooking for another minute. I then plonked in a couple of big slices of the butter mix and as it melted I spooned it over the scallops.
To serve, I made a nest of leaks in the centre of the plater and carefully placed the scallops on top, before drizzling some of the melted butter over the top.
Servings 1
- Amount Per Serving
- Calories 395
- % Daily Value *
- Total Fat 25.6g40%
- Saturated Fat 15.6g78%
- Cholesterol 104mg35%
- Sodium 285mg12%
- Potassium 587mg17%
- Total Carbohydrate 19.8g7%
- Dietary Fiber 2.7g11%
- Sugars 3.8g
- Protein 22.6g46%
- Calcium 8%
- Iron 13%
- Vitamin D 84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
I mixed all of the Butter ingredients together in a bowl and beat with a wooden spoon until there was no lumps of butter. I then plonked the mixture onto a bit of cling film and rolled into a sausage shape and chucked it in the freezer for a few minutes.
After cutting the leak in half lengthways, I then sliced it into long strips about the width of tagliatelle pasta. I then simple steamed them for about 6 minutes.
Meanwhile, I heated a frying pan before pouring in the oil. I carefully placed the scallops into the pan and cooked for about 2 minutes before gently flipping the scallops and cooking for another minute. I then plonked in a couple of big slices of the butter mix and as it melted I spooned it over the scallops.
To serve, I made a nest of leaks in the centre of the plater and carefully placed the scallops on top, before drizzling some of the melted butter over the top.
