Scallops with charred leeks and basil

Scallops with charred leeks and basil

  • serves 2
  • A little effort

Cook scallops for a special meal for two. Just five ingredients; leeks, scallops, oil, basil and cherry tomatoes and it takes 30 minutes from start to finish.



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

Nutritional Information

  • Kcals 359
  • Fat 31.1g
  • Carbs 6.7g
  • Fibre 3.4g
  • Protein 11.1g
  • Salt 0.8g