Griddled scallops

With Kevin Woodford

Griddled scallops with creamed leeks and a black olive salsa prepared by Kevin Woodford.

Ingredients:
1 fl oz oil
2 oz unsalted butter
4 oz leeks, finely shredded
1 clove garlic
crushed blackpeppercorns
2 tbspns chopped fennel
1 small glass white wine
4 tbspns double cream
juice from 1 lemon
salt
3 oz black olives, stoned
2 cloves garlic
1 tbspn capers
½ oz anchovy paste
1 tbspn chopped coriander
juice from ½ lemon
pinch allspice
5 fl oz crème fraiche
2 fl oz olive oil
8 scallops
diced tomato flesh for garnish
leaves of fresh coriander for garnish

Method

1. Heat the 1 fl oz of oil and add the butter. Once it’s hot then add the leeks, garlic and peppercorns. Cook until soft and then add the fennel, white wine, reduce by half and add the cream and lemon juice.

2. Season to taste, cover and keep warm..

3. Blitz the black olives, garlic, capers and anchovy paste in a food processor until smooth. Remove and add the coriander, lemon juice, allspice, and creme fraiche. Place to one side.

4. Heat a griddle pan and lightly grease with the remaining olive oil, season the scallops with salt and freshly milled black pepper, Cook one side of the scallops until they are lightly browned and remove from the pan.

5. To serve place a portion of the leeks into a ring mould, remove the ring and place the scallops on top of the leeks. Using two spoons mould a quenelle of the black olive salsa on top of the scallops.

Finish with the tomato and coriander garnish.