How To Make Seared scallops with leeks & lemon chilli butter
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Serves:
Ingredients
- 1 lb scallops
- 2 leeks, white and light green parts only, thinly sliced
- 4 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1 red chili pepper, thinly sliced
- 1 lemon, zest and juice
- Salt, to taste
- Pepper, to taste
Instructions
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Pat the scallops dry with paper towels and season with salt and pepper.
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In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the leeks and cook until caramelized, about 8-10 minutes. Remove from the skillet and set aside.
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In the same skillet, melt another 2 tablespoons of butter. Add the scallops and sear for 2-3 minutes per side until they develop a golden crust. Remove from the skillet and set aside.
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In the same skillet, add the remaining butter and melt it over medium heat. Add the minced garlic and red chili pepper, and cook for 1 minute until fragrant.
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Add the lemon zest and juice to the skillet and stir to combine. Season with salt and pepper to taste.
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To serve, place a bed of caramelized leeks on each plate. Top with seared scallops and drizzle with the lemon chili butter sauce.
Nutrition
- Calories : 280kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 65mg
- Sodium : 350mg
- Total Carbohydrates : 16g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 24g
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