Chargrilled scallops with creamed leeks recipe

17 ratings Rate
  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 293 calories / serving
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Chargrilled scallops and creamed leeks

Heat the oil in a griddle pan and add the frozen scallops. Cook them gently for 12-14 minutes ensuring that you turn them frequently.

Cut the leeks in half and rinse them under a tap to remove any dirt. Shake dry, then cut into slices. Heat the butter in a frying pan and cook the leeks for 2-3 minutes, then add the wine and cook for a further 3-4 minutes until the leeks are softened.

Stir in the crème fraîche and season with freshly ground black pepper. Place leeks on individual plates and then top with the scallops and serve with buttered new potatoes.

Top tip 

The mild, sweet flavour of scallops also combines particularly well with stronger flavoured foods such as bacon and watercress

  • Ingredients

  • 1tbsp olive oil
  • 200g bag Tesco Finest Frozen Canadian scallops
  • 2 medium leeks
  • 25g (1oz) reduced fat butter
  • 150ml (5floz) white wine
  • 150ml (5floz) crème fraîche
  • ground black pepper
  • Energy 1215kj 293kcal 15%
  • Fat 22g 31%
  • Saturates 13g 63%
  • Sugars 3g 3%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 4.8g Protein 13.7g Fibre 2.2g


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