Seared scallops with leeks & lemon chilli butter

Name: Seared scallops with leeks & lemon chilli butter
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 young, but not baby leeks leeks, trimmed; 12 scallops, roes on or off; 1 Tbsp light olive oil; 1 serving lemon wedges, to serve; 250 grams pack butter, softened; 1 red chilli, deseeded and finely chopped; 2 garlic cloves, crushed; 2 zest lemon; 1 bunch parsley, leaves chopped, plus extra to serve

The recipe Seared scallops with leeks & lemon chilli butter could satisfy your American craving in about 20 minutes. This recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and pescatarian recipe has 793 calories, 10g of protein, and 65g of fat per serving. This recipe serves 4. It is perfect for The Super Bowl. If you have pack butter, parsley, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if youre short of time).

Ingredients you will need

Sausage

Butter

Wrap

Equipment you will use

Wooden Spoon

Bowl

Set up a pan with a steamer or suspend a heatproof colander over the top of a pan.

Equipment you will use

Colander

Frying Pan

Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.

Ingredients you will need

Tagliatelle

Leek

Dry the scallops on kitchen paper and season.

Ingredients you will need

Scallops

Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.

Ingredients you will need

Scallops

Butter

Cooking Oil

Equipment you will use

Palette Knife

Frying Pan

To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

Ingredients you will need

Lemon Juice

Scallops

Parsley

Leek

Sauce

Equipment

Ingredients

Servings:

young, but not baby leeks leeks, trimmed 12

scallops, roes on or off 1Tbsp

light olive oil 1serving

lemon wedges, to serve 250grams

pack butter, softened 1

red chilli, deseeded and finely chopped 2

garlic cloves, crushed 2

zest lemon 1bunch

parsley, leaves chopped, plus extra to serve

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.