Put the leeks in a small pan, add the stock and bring to the boil. Reduce the heat and simmer for 5-6 minutes or until softened. Drain the leeks and return to the pan, cover and keep warm
Dry the scallops on kitchen paper, spray with cooking spray and season with a little salt. In a small bowl, mix together the chilli, ginger, garlic and lime zest
Place a frying pan over a high heat and fry the scallops for 2 minutes or until lightly browned on the bases. Turn them over, spoon over the chilli mixture and cook for 1-2 minutes.
Create a nest of leeks on each plate, divide the scallops between them and squeeze over the lime juice. Serve garnished with spring onion
Use the zest of 1/2 an orange instead of the lime and swap the leeks for 1 1/2 cucumbers, deseeded, finely shredded and cooked in the same way as the leeks.
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