Perfect seared scallops

Method4 steps · about 20 min

1. 1

   Step 1: For the butter (250g pack), 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 you’re short of time).

   Uses 250g pack butter softened · 1 red chilli deseeded and finely chopped · 2 garlic cloves crushed · zest 2 lemon · bunch parsley leaves chopped, plus extra to serve

2. 2

   Step 2: Set up a pan with a steamer or suspend a heatproof colander over the top of a 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.

   Steam leeks · 6 minUses 4 young, but not baby leeks leeks trimmed

3. 3

   Step 3: Dry the scallops (12) on kitchen paper and season. 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.

   Uses 12 scallops roes on or off · 1 tbsp light olive oil · a few good slices of prepared lemon chilli butter

4. 4

   Step 4: 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.

   Uses 4 young, but not baby leeks leeks trimmed · 12 scallops roes on or off · lemon wedges, to serve · extra parsley to serve · prepared buttery pan sauce