For ➍12 scallops
2 leek stems,
olive oil
pepper & salt
1 bunch of flat-leaf parsley, finely chopped
1 lemon in wedges for finishing *
lemon butter:
250 g butter, soft, 1 small red pepper without seeds, finely chopped
2 cloves garlic, finely chopped or pressed
grated zest of 2 untreated lemons
Mix the ingredients for the lemon butter together. Make a rolled sausage in cellophane. Place in the refrigerator or freezer to stiffen.
Clean leek stems. Cut lengthwise. Cut into strips. Steam 6 m. Add salt and pepper.
Pat the scallops dry with kitchen paper. Heat 1 tbs olive oil in the pan. Fry scallops 2 m on 1 side and 1 m on the other side. Add lemon butter slices. Spoon the melting butter over the scallops.
Arrange the leek strips on plates, top with 3 scallops per plate, spoon lemon butter over it. Finish with parsley and lemon slices*.
*Optional
