Shellfish with Spiced Alliums
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup unsalted butter
- 2 Leeks (cleaned and sliced)
- 2 tsps Curry powder
- ⅜ cup double cream
- ½ lemon (juiced)
- For the scallops
- ⅛ cup unsalted butter
- 16 Scallop (cleaned and trimmed)
Preparation steps
1.
Heat the butter in a pan and when foaming, add the leeks. Cook very gently until the leeks are soft and sweet – do not allow to colour.
2.
Add the curry powder and cook for 2 minutes to release the flavour. Stir in the cream and mix well. Squeeze in the lemon juice a little at a time, tasting as you go and season. Set aside.
3.
Heat 30g butter in a heavy-based frying pan and sauté the scallops in batches over a high heat for 2 minutes each side until golden. Spoon the curried leeks onto individual plates and top with the scallops. Sprinkle a little salt on the scallops just before serving.
