TENDER LEEKS AND VERY FRESH SCALLOPS both have a delightful natural sweetness and are perfect partners. A tangy mustardy vinaigrette provides a welcome contrast for this dish.

SERVES 4

 

12 large scallops, cleaned
2 tbsp olive oil sea salt and black pepper squeeze of lemon juice

Leeks vinaigrette:
8 medium leeks, white part only, trimmed 125ml extra virgin olive oil 1 tbsp Dijon mustard 1 tbsp cider or white wine vinegai pinch of caster sugar (optional)

To finish:
flat-leaf parsley leaves

 

Set the cleaned scallops aside at room temperature while you prepare the leeks vinaigrette.

Thinly slice the white leeks, then wash thoroughly, drain and pat dry.

Heat 2 tbsp extra virgin olive oil in a wide saute pan over a medium heat and add the leeks with some seasoning. Sweat them, stirring occasionally, for 6-8 minutes until they are soft but not coloured.

Meanwhile, make the vinaigrette. Put the remaining extra virgin olive oil, mustard, vinegar and a pinch each of salt and pepper into a screw-topped jar. Seal and shake well, then taste and adjust the seasoning, adding a pinch of sugar if necessary.

When the leeks are soft, add a few tablespoonfuls of the vinaigrette to the pan and toss until the leeks are nicely coated.

Now heat the olive oil in a wide frying pan and pan-fry the scallops following my guide (on the preceding pages).

Spoon the leeks vinaigrette onto warm plates. Arrange the scallops on top and drizzle a little more vinaigrette around the plate (keep any remaining dressing in the fridge and use to drizzle over salads).

Garnish the scallops with parsley leaves and serve immediately.