To prepare the Seared Scallops with Leek and Chilli Butter..
RECIPE
Serves : 4
LEEK SALAD AND SCALLOPS
INGREDIENTS | QUANTITY |
Leek | 250g (about 4 small leeks) |
Scallops | 12 |
Sea Salt | Qs to season |
Black Pepper | Qs to season |
CORRIANDER CHILLI BUTTER
INGREDIENTS | QUANTITY |
Unsalted Butter | 125g |
Birds eye chillies | 2 |
Garlic Cloves | 2 |
Lemon zest | 1 lemon |
1/2 bunch | Coriander |
Lemon segment | 1 lemon |
METHOD
To prepare the LEEK SALAD, wash and cut the leek to long julienne of approximately 2mm in thickness. Place the leek strips in the steamer and steam for 6 - 8 minutes until tender. Season with salt and black pepper then set aside ready for serving.
To prepare the CORIANDER CHILLI BUTTER, mix the room temperature butter with the rest of the ingredients until smooth with a wooden spoon. You can also do this with a stand mixer with a paddle attachment.
Place the butter onto a cling film and roll to a log. Secure the ends of the cling film to tighten and reserve the butter in the fridge until ready to use.
Start cooking the SCALLOPS by first patting them dry with a paper towel. Lightly oil a non stick pan and heat until the pan just start to smoke. Add the scallops and sear for 2 minutes then turn on the other side and sear for another 1 minute until both sides have start to form a golden crust. Do not over cook the scallop or they can become rubbery.
To PLATE UP, place a nest of steamed leek on to the plates. Place scallops on top then season with sea salt flakes and black pepper.
Melt the GARLIC BUTTER and spoon it over the scallop. Drizzle some truffle oil on top of the scallops then finish off with a lemon segment and lemon balm (optional).
*You may not need all the garlic butter in the recipe. The butter can be kept in the fridge for up to 2 weeks for other cooking.
