• 6 baby leeks
  • 100ml olive oil
  • a bunch basil
  • 10 scallops, cleaned and roes left on if you like them
  • 10 cherry tomatoes, halved


  • 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.


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