Scallops with charred leeks and basil
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 6 baby leeks
- 100ml olive oil
- a bunch basil
- 10 scallopscleaned and roes left on if you like them
- 10 cherry tomatoeshalved
Nutrition:
- kcal359
- fat31.1g
- carbs6.7g
- fibre3.4g
- protein11.1g
- salt0.8g
Method
step 1
Rub the leeks with a little oil, then chargrill for 10 minutes until very brown on the outside. Put them in a dish, cover them tightly with foil and put a tea towel on top so they continue cooking in the residual heat.
step 2
Whizz the basil leaves with enough oil to give a thick, dark dressing.
step 3
Brush the scallops with oil and season them well. Heat a pan until it is very hot, then fry the scallops on each side for a couple of minutes until they are brown and crisp. Pull the outer layer of skin off each leek. Divide them between 2 plates, add 5 scallops and 10 halves of cherry tomatoes to each. Spoon over the basil oil dressing to serve.
