Seared Scallops with Smoky Leeks and Orange Butter

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

This is such a stylish-looking starter and tastes divine. The method may look fiddly, but it really is very quick and easy to make, provided you get everything prepared before you start cooking. The sauce can be made ahead of time and warmed very gently just before it’s needed.

Ingredients

  • juice of 1 large orange
  • 125 ml chicken or fish stock

Method

First of all, to make the sauce, bring the orange juice to the boil in a small saucepan and reduce in quantity by a third. Add the stock, bring to the boil and then whisk in the butter, a little at a time, until it thickens the sauce slightly. Season with salt and pepper and keep warm to one side.

Heat a frying pan or wok with a drop of olive oil and cook the bacon pieces until they are