Scallops and leeks are a wonderful pairing. The leeks cook down slowly in butter until soft and silky, then are finished with a little cream and fresh parsley. The scallops are simply seared in a hot pan until golden and sweet, then set on top of the leeks and served straight away.
Serves 4
Ingredients
3 leeks, halved lengthways, then thinly sliced into half moons
1 large knob of butter
150ml double cream
8–12 large hand-dived scallops, removed from the shells and cleaned
1 Tbls extra virgin olive oil
A small handful of parsley leaves, finely chopped
Sea salt and freshly ground black pepper
Method
Wash the sliced leeks well in a bowl of cold water, then lift them out and drain.
Set a pan over a medium heat and add the butter. When it begins to foam add the leeks with a little salt and pepper. Cook gently, stirring regularly, for about 8 to 10 minutes until the leeks are soft, silky and completely tender.
Pour in the cream and allow it to simmer gently for a few minutes until it thickens slightly and coats the leeks. Stir through the chopped parsley, taste and adjust the seasoning if needed.
Spoon the creamed leeks evenly into the cleaned scallop shells and set them aside somewhere warm. Wash the pan and return it to a high heat.
Season the scallops lightly with salt and pepper and trickle over the olive oil. When the pan is good and hot add the scallops and cook for about 1 to 2 minutes on each side until they take on a little golden colour and are just cooked through.
Place a hot scallop on top of the leeks in each shell and serve straight away.
Watch Gill in action