Scallop and Leek Salad

Name: Scallop and Leek Salad
Yield: Serves 6
Ingredients: A 1-inch/2.5-cm piece of fresh root ginger, pared of its skin and finely chopped; ½ pint/285 ml fromage frais; ½ tsp salt and plenty of freshly ground black pepper; ½ tsp salt and plenty of freshly ground black pepper; 18 large scallops; 2 oz/56 g butter + 1 tbsp sunflower oil; 2 oz/56 g butter + 1 tbsp sunflower oil; 6 medium to large (but not woody) leeks, washed, trimmed, and sliced thinly on the diagonal; 1 tbsp each snipped chives and finely chopped parsley; 1 tbsp each snipped chives and finely chopped parsley; 1 tbsp lemon juice; ½ tsp salt and plenty of freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a simple dish, if a rather special one. The tastes of the leeks and scallops go so very well together. The sliced leeks are cooked with a very small amount of chopped fresh ginger in butter and sunflower oil, then the sliced scallops are added to the frying pan. After a brief cooking the contents of the frying pan are transferred into a serving dish and a fromage-frais-based sauce is spooned over, and the leeks and scallops left to cool.

It can be made in the morning for a s

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method