Perfect seared scallops

• young, but not baby leeks leeks4 4

  trimmed

• scallops↗12 12

  roes on or off

• light olive oil↗1 tbsp 1 tbsp
• lemon↗

  wedges, to serve

• pack butter↗250g 250g

  softened

• red chilli↗1 1

  deseeded and finely chopped

• garlic cloves↗2 2

  crushed

• lemon↗zest 2 zest 2
• parsley↗bunch bunch

  leaves chopped, plus extra to serve

Step-by-step instructions

1. 1

   For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you’re short of time).

2. 2

   Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.

3. 3

   Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together – this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.

4. 4

   To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.