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Pan-fried scallops with leeks vinaigrette
Nb persons: 4
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| Spoon the leeks vinaigrette onto warm plates and arrange the scallops on top. Garnish the scallops with parsley leaves and serve. Delicate dinner: The seasoned and fried scallops mix perfectly with the virgin olive oil and leak vinaigrette INGREDIENTS | |
| 12 large | scallops, cleaned |
| 2tbsp | olive oil |
| Sea salt | |
| black pepper | |
| Squeeze of lemon juice FOR THE LEEKS VINAIGRETTE | |
| 8 medium | leeks, white part only, trimmed |
| 125ml (4fl oz) | extra virgin olive oil |
| 1tbsp | Dijon mustard |
| 1tbsp | cider or white wine vinegar |
| Pinch | caster sugar, (optional) |
FOR SERVING
Flat-leaf parsley leaves
METHOD
To make the leeks vinaigrette, thinly slice the white leeks, then wash thoroughly, drain and pat dry. Heat 2tbsp extra virgin olive oil in a wide sauté 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.
To make the vinaigrette, put the remaining extra virgin olive oil, mustard, vinegar and sugar into a screw-topped jar. Seal and shake well, then taste and adjust the seasoning.
When the leeks are soft, add a few tablespoons of the vinaigrette to the pan and toss until the leeks are nicely coated. Cut the scallops in half horizontally. Heat the olive oil in a wide frying pan until really hot.
Season the scallops and lay them in the pan, in a clockwise fashion in a circle. Fry for 1 minute until golden at the edges, then turn them in the same order that you placed them in the pan, and cook the other side for no longer than 1 minute.
Spoon the leeks vinaigrette onto warm plates. Arrange the scallops on top and drizzle a little more vinaigrette around the plate. Garnish the scallops with parsley leaves and serve.
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