Pan-Fried Scallops recipe With a Leek Vinaigrette

Tender leeks and fresh pan fried sea scallops both have an amazing natural sweetness and are perfect partners. A tangy mustardy vinaigrette gives an up most welcome contrast for this dish.

Now to be honest i am not a big fan of fish but after my girlfriend made this scallop recipe and practically forced me to eat them, i decided they taste rather nice and actually not to fishy, although i always wanted to cook them i didn't think i could if i didn't like them, And now i love cooking and eating them.

After cooking scallops a few times i got in to a routine on how to cook them the best way that they keep all their flavours, inwich i was explain later.

 Like any recipe, you will need ingredients and the list below will tell you what you need:

• 12 large scallops, cleaned
• 2 tbsp olive oil
• Sea salt and black pepper
• Squeeze of lemon juice

For the leeks vinaigrette you will need:

• 8 Medium leeks, white part only, trimmed
• 125ml extra virgin olive oil
• 1tbsp Dijon mustard
• 1tbsp cider or white wine vinegar
• Pinch of Castor sugar (optional)

Lastly to finish:

• flat-leaf parsley leaves

OK first of all set the scallops aside at room temperature while you prepare the leeks vinaigrette.

Thinly slice the white leeks,wash them thoroughly, drain and dry. Heat two tablespoonful of extra virgin olive oil in a wide saute pan over a medium heat and add the leeks with some seasoning. Sweat them, stirring occasionally, for 6-8 minutes until they are soft but not coloured.

meanwhile, make the vinaigrette. Put the remaining extra virgin olive, mustard, vinegar and a pinch of salt and pepper in to a screw-topped jar. Seal and shake well, then taste and adjust the seasoning, adding a pinch of sugar if necessary.

When the leaks are soft, add a few tablespoonfuls of the vinaigrette to the pan and toss until the leaks are nicely coated.

Now heat the olive oil in a wide frying pan and pan-fry the scallops, but before you do make sure you know your scallops and how to get the best from them, this will tell you below:

Sweet, juicy, fresh scallops need to be treated with respect to retain their lovely succulence - overcook them and they will turn tough and will taste like rubber. I use this simple way to ensure quick, even cooking.

Cut the scallops in half horizontally into discs. heat a thin film of olive oil in a heavy-based frying pan until really hot. Season the scallops with sea salt and black pepper and lay them in the pan, clockwise fashion in a circle.

Fry for one minute until golden at the edges, then turn them in the same order that you placed them in the pan. Cook for no longer than a minute on the other side, the scallops should feel quire bouncy when lightly pressed.

Squeeze over a little lemon juice and serve at once.

Lastly spoon the leeks vinaigrette onto warm plates. Arrange the scallops on top and drizzle a little more vinaigrette around the plate (any left over vinaigrette can be used as a dressing for a salad, take a look at my salad hubs for ideas).

Garnish the scallops with parsley leaves and serve immediately.