Pan-Seared Scallops with Chilli Garlic Butter & Steamed Leeks

Prepare the compound butter: In a medium bowl, combine the softened butter, finely chopped chilli, crushed garlic, lemon zest, and most of the chopped parsley. Beat well with a wooden spoon until smooth and no lumps remain. Spoon the mixture onto a sheet of plastic wrap, roll it into a tight sausage shape, and chill in the fridge or freezer until firm.

Prep and steam the leeks: Slice the trimmed leeks in half lengthways, then cut them into long, thin strips about the thickness of tagliatelle. Place them in a steamer basket over boiling water, cover, and steam for approximately 6 minutes until tender. Season with salt and pepper, then set aside and keep warm.

Sear the scallops: Pat the scallops thoroughly dry with paper towels—this is crucial for a good crust. Season them lightly. Heat a heavy-based frying pan over high heat and add the olive oil. Once the oil is shimmering, add the scallops. Cook for 2 minutes without moving them until deeply caramelized, then flip and cook for 1 additional minute.

Finish and serve: Remove the pan from the heat. Cut a few thick slices of the chilled compound butter and add them to the pan, spooning the melting butter over the scallops. Arrange a nest of warm leeks in the center of each plate, top with three scallops, and drizzle the buttery pan sauce around. Garnish with the remaining parsley and a squeeze of fresh lemon juice.