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from:  Farm to Table Cookbook, published by LOVE FOOD of Parragon Books, LTD

Prep Time:
Cook Time:
Servings: 6

6 leeks, trimmed
1/2 stick butter
1 scant teaspoon thick-set honey
olive or sunflower oil, for deep-frying
18 plump, raw scallops, shelled and cleaned
1-2 tablespoons olive oil
freshly squeezed lemon juice, to taste
salt and pepper
sea salt flakes

Rough chop five of the leeks.  Halve the sixth leek, and cut each half into fine julienne, then set aside.  HEat the butter in a skillet over medium heat, add the chopped leeks and cook, stirring frequently for about 5 minutes, or until softened, but not colored.  Add the honey.  Season to taste with salt and pepper and keep warm.

In the meatime, heat the deep-frying oil in a deep-fat fryer or wok to 350-375 degrees (or, until a cube of bread browns in thirty seconds).  Add the julienned leek to the hot oil and cook until crisp and golden.  Remove with a slotted spoon, and drain on paper towels.  Lightly scatter with sea salt flakes. 

Heat a rigid grill pan over high heat.  Brush the scallops with olive oil, then add to the hot grill pan and cook for a little over one minute on each side.  Remove from the heat and season with lemon juice to taste an a light sprinkling of salt. 

Place a dollop of buttered leeks onto each of six warmed serving plates.  Top each with 3 scallops, then add a tangle of crispy leeks and serve immediately.

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