Ingredients
- baby leeks 6
- olive oil 100ml
- basil a bunch
- scallops 10, cleaned and roes left on if you like them
- cherry tomatoes 10, halved
Method
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Step 1
Rub the leeks with a little oil, then chargrill for 10 minutes until very brown on the outside. Put them in a dish, cover them tightly with foil and put a tea towel on top so they continue cooking in the residual heat.
-
Step 2
Whizz the basil leaves with enough oil to give a thick, dark dressing.
-
Step 3
Brush the scallops with oil and season them well. Heat a pan until it is very hot, then fry the scallops on each side for a couple of minutes until they are brown and crisp. Pull the outer layer of skin off each leek. Divide them between 2 plates, add 5 scallops and 10 halves of cherry tomatoes to each. Spoon over the basil oil dressing to serve.
Nutritional Information
- Kcals 359
- Fat 31.1g
- Carbs 6.7g
- Fibre 3.4g
- Protein 11.1g
- Salt 0.8g
