Poached Scallops with a Pureé of Leeks

• 30 scallops
• 450 g/1 lb leeks
• 225 <

Trim and wash the leeks, cut about 25 g/l oz of them into fine strips 4 cm/1½ inches long and set to one side. Roughly cut up the rest into quite small pieces. Using 15 g/½ oz of the butter, sweat the leeks in a covered pan over a low heat until cooked. When cooked, drain them well and then purée them in a blender or food processor until smooth.

Shell, trim and wash the