Pan Seared “Looe Day Boat” Scallops
with Creamed Leeks and Nut Brown Butter

This dish is one of our best selling starters year round (and easiest to prepare) and as long as our fisherman land these beauties, we serve them! There is no doubt in my mind you can whip this dish up in no time. One of basic fundamentals of good cookery is to start with the very best raw ingredients you can lay your hands on and try not to mess them up with over complication! This dish is pure simplicity, knock out result!

Buy the scallops live in their shells if you can. Pull the shell open, the really freshest will resist this so pull hard! Carefully cut out the scallop and the attached orange coloured roe, remove everything else including the muscle you will find on the side of the scallop, rinse quickly under cold water to remove any sand and pat dry with kitchen towel. We use 4 or 5 depending on size for a starter, more for a main course.

Cut the leeks in half length wise then on the slant using all the leek except the very greenest end 2 inches (save this for soup or stocks) wash and then blanch in boiling salted water for 4 minutes until soft, drain and refresh in cold water, drain and pat dry leeks. To serve place the leeks in a pan with some double cream and bring to the boil, turn down to a simmer, season with salt and pepper, do not let the mixture get to thick, thin out with a little water if needed, reserve.

When ready to assemble the dish season the scallops with salt and fresh milled pepper, into a hot sauté pan add a little olive oil and quickly sauté the scallops, a minute on each side (max). Place a small hill of creamed leeks in the middle of the plate, arrange scallops around the leeks and drizzle with a little nut brown butter. (this is butter that has been melted and when it begins to burn and turn brown its ready). See picture for presentation!

Cheers, Benjamin Palmer