We love seafood and this Scallops with leeks and lemon chilli butter recipe is a great example. It is easy to follow and I guarantee that you will end up with a plate full of deliciousness!

I couldn’t get fresh scallops on this occasion, so opted for a bag of frozen ones. However, both work and the fresh ones do tend to be a bit bigger. So if you can find them, do use them. I actually saw some in the reduced section the other day.

Scallops with leeks and lemon chilli butter

Scallops with leeks and lemon chilli butter

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 frozen ones.

How many stars do you give this recipe

Recipe Cost Under £5

Print Recipe Share by Email Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course, Dinner, Lunch

Cuisine Mediterranean, 15 - 30 minutes, Seafood

Servings 1

Calories 395 kcal

Ingredients

  

1x2x3x

• 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

Cook ModePrevent your screen from going dark

Instructions

 

• I mixed all of the Butter ingredients together in a bowl and beat with a wooden spoon until there were 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.

Nutrition

Calories: 395kcalCarbohydrates: 19.8gProtein: 22.6gFat: 25.6gSaturated Fat: 15.6gCholesterol: 104mgSodium: 285mgPotassium: 587mgFiber: 2.7gSugar: 3.8gCalcium: 0mgIron: 0mg

Keyword 15-30 Minutes, seafood, fish, mediterranean, light, scallops

Tried this recipe?Let us know how it was!

I hope you like my latest recipe and please do share it with friends and family.

All of my recipes can be found here so head over there for more inspiration for this week’s meals. Or scroll to the bottom of the page to check out my latest recipes and blog posts.

You can also follow the funny me over on Twitter, or if you are on Facebook, don’t forget to give my page a like and if you want to see pictures of me having my nails painted, then Instagram is the place to be!

If you do share on social media, don’t forget to tag us @dadsdeliciousdinners or use the #dadsdeliciousdinners.

Rate this Recipe

 Print Recipe