Baby leeks with scallops
Photo by Tam West
|1 cup||Chicken stock|
|¼ cup||Olive oil|
|¼ cup||Tomato puree|
|2 cloves||Garlic, sliced|
|12||Baby leeks, trimmed, slit lengthwise, well washed and drained|
- 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.