Baby leeks with scallops

Name: Baby leeks with scallops
Yield: 4
Ingredients: 1 cup Chicken stock; ¼ cup Olive oil; ¼ cup Tomato puree; 2 cloves Garlic, sliced; 1 Bay leaf; 12 Baby leeks, trimmed, slit lengthwise, well washed and drained (Main); 16 large Scallops, use up to 20, at room temperature (Main); 1 Tbsp Olive oil; 1 knob Butter; 1 Lemon, juiced; ½ Tbsp Preserved lemons, finely chopped

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

VIEW PROFILE

Leeks

1 cup	Chicken stock
¼ cup	Olive oil
¼ cup	Tomato puree
2 cloves	Garlic, sliced
1	Bay leaf
12	Baby leeks, trimmed, slit lengthwise, well washed and drained (Main)

Scallops

16 large	Scallops, use up to 20, at room temperature (Main)
1 Tbsp	Olive oil
1 knob	Butter
1	Lemon, juiced
½ Tbsp	Preserved lemons, finely chopped

Directions

Place the stock, oil, tomato puree, garlic and bay leaf in a large frying pan with lid. Place on low heat and simmer for about 1 minute to allow the flavours to mingle. Add the leeks in a single layer, cover and simmer for 10 minutes until the leeks are tender. Season.
Place a large frying pan over a high heat. Rub the scallops with the oil and season. Place in the frying pan and cook quickly, for about 1 minute, turning once. Add butter for extra flavour, just before removing scallops from the pan.
Serve scallops on the baby leeks, squeeze over the lemon juice and finish with the preserved lemon. You could also finish the dish with a little freshly chopped parsley.