Steamed Scallops with Buttered Leeks, Capers and Sherry Vinegar

Name: Steamed Scallops with Buttered Leeks, Capers and Sherry Vinegar
Ingredients: 1 medium leek, sliced into ¼ cm(1/8 in) rings, rinsed well; 2 tablespoons sherry vinegar or balsamic vinegar or lemon juice; 3 tablespoons butter; 2 tablespoons sherry vinegar or balsamic vinegar or lemon juice; 2 tablespoons sherry vinegar or balsamic vinegar or lemon juice; 4-6 scallops (depending on size); salt; 1 teaspoon capers, drained; 1 tablespoon extra virgin olive oil; ¼ teaspoon ground black pepper; ¼ teaspoon salt

Preparation info

Serves
2
as a starter

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This recipe is fairly straightforward and the simple flavours really shine through. It’s important that the scallops are really fresh and not soaked in water — as these will just shrivel up and make the leeks very sloppy. Ask your fishmonger for unsoaked scallops, cleaned, and with the coral intact.

Ingredients

1 medium leek, sliced into ¼ cm(1/8 in) rings, rinsed well
3

Starter
Gluten-free

Method

Sauté leek in butter until soft and just beginning to colour. Add vinegar and a little salt and cook over a high heat until vinegar has almost evaporated.

Bring a deep saucepan of water to a rapid boil, place a steamer on top with a plate inside and cover. Mix scallops with oil, capers and a little salt and pepper. Place leek mixture on plate in the steamer, then sit scallops on top, pl