Meals and Courses

Creamy Scallops with Leeks

cook 10 mins
  • 50 g (2 oz) butter
  • 16 shelled and cleaned scallops, halved
  • 1 rindless streaky bacon rasher, roughly snipped
  • 3 leeks, trimmed, cleaned and sliced
  • 200 ml (7 fl oz) crème fraîche
  • finely grated rind of 1 lemon
  • pepper
  • quick-cook long-grain rice, to serve
  • Melt half the butter in a large, heavy-based frying pan and cook the scallops and bacon over a high heat, stirring frequently, for 2 minutes until just golden and cooked through. Remove with a slotted spoon and keep warm.
  • Add the remaining butter to the pan and cook the leeks over a medium heat, stirring occasionally, for 5 minutes until softened and lightly browned in places. Add the crème fraîche and lemon rind and season generously with pepper.
  • Return the scallops to the pan and toss into the creamy leeks. Serve immediately with quick-cook rice.
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