Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 15.69 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 50grams butter
- 16 shelled and cleaned scallops, halved
- 1 rindless streaky bacon rasher, roughly snipped
- 3 leeks, trimmed, cleaned and sliced
- 3/4 cup crème fraîche
- 1 lemon, finely grated rind
- 1 pinch pepper
- 280grams quick-cook long-grain rice (to serve)
Method
Step 1 of 3
Melt half the butter in a large, heavy-based frying pan and cook the scallops and bacon over a high heat, stirring frequently, for 2 minutes until just golden and cooked through. Remove with a slotted spoon and keep warm.
Step 2 of 3
Add the remaining butter to the pan and cook the leeks over a medium heat, stirring occasionally, for 5 minutes until softened and lightly browned in places. Add the crème fraîche and lemon rind and season generously with pepper.
Step 3 of 3
Return the scallops to the pan and toss into the creamy leeks. Serve immediately with quick-cook rice.
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