Scallops with Leeks and Spicy Butter

Beat all the butter ingredients together with a wooden spoon, then roll into a cylinder, wrap in film and chill in the fridge. When ready to cook, slice the leeks into long thin strips and steam for 6 mins to soften. Season well and set aside.
Pat the scallops dry and sizzle in very hot oil for 2 mins to caramelise on one side. Flip over, fry for 1 minute more, then remove from the heat and add a few slices of the chilli butter to the pan. Baste thoroughly. Add a tangle of the warm steamed leeks to each plate, then top with 3 scallops and plenty of the buttery pan juices. Sprinkle with some more parsley and serve immediately with a little lemon juice drizzled over the top.

10 mins

4 serving

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