Shellfish with Spiced Alliums
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.
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.
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.