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Scallops with leeks and lemon chilli butter

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Scallops with leeks and lemon chilli butter

Fresh scallops with lemon and chilli butter served on a nest of leeks

RatingDifficultyBeginner

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.

Fresh scallops with lemon and chilli butter served on a nest of leeks

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 Scallops
 1 Leek
 1 tbsp Olive Oil
For the butter
 125 g Butter, softened
 2 Red Chilli (to taste), thinly sliced
 Zest of 1 Lemon
 Handful parsley leaves finely chopped
 2 Garlic Cloves, crushed

1

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.

2

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.

3

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.

4

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.

Ingredients

 Scallops
 1 Leek
 1 tbsp Olive Oil
For the butter
 125 g Butter, softened
 2 Red Chilli (to taste), thinly sliced
 Zest of 1 Lemon
 Handful parsley leaves finely chopped
 2 Garlic Cloves, crushed

Directions

1

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.

2

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.

3

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.

4

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.

Scallops with leeks and lemon chilli butter

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Part time Gardener | Part time Blogger | Dad

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