Scallops with Sweetcorn Purée and Charred Leeks

• 450glarge scallops, side muscle removed if attached
• 500gfrozen sweetcorn
• 240gdrained cannellini beans (about 1 × 400g tin), rinsed
• 500gleeks, trimmed, halved lengthways and rinsed well
• 2garlic cloves, finely sliced
• 30mllemon juice
• 2gfinely grated lemon zest
• 4 tbspextra-virgin olive oil
• 200mlwater
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Pat the scallops dry with kitchen paper and season them with fine salt and black pepper. Leave them uncovered while you make the vegetables so their surface dries properly for a golden crust.
2. 2Put the sweetcorn, cannellini beans, garlic, 150ml water and half the lemon zest in a saucepan. Bring to a simmer and cook for 8 minutes until the sweetcorn is tender and the liquid has reduced slightly.
3. 3Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Put the leeks cut-side down in the pan and cook for 5 minutes until deeply charred in patches.
4. 4Turn the leeks, add the remaining 50ml water and cover the pan. Cook for 4 minutes until the thickest parts are tender when pierced with a knife, then transfer to a warm plate.
5. 5Add 1 tbsp olive oil and 1 tbsp lemon juice to the sweetcorn pan, then blend until smooth and glossy. Taste and season well, adding a little more lemon juice if it needs sharpening.
6. 6Wipe out the frying pan and heat 1 tbsp olive oil over a high heat. Add the scallops in one layer and cook for 90 seconds until deeply golden underneath, then turn and cook for 60–90 seconds until just opaque through the centre.
7. 7Stir the remaining lemon zest and juice with the final 1 tbsp olive oil. Spoon the sweetcorn purée onto warm plates, arrange the charred leeks and scallops on top, then spoon over the lemon oil.

Per serving

kcal

287

protein

20.2g

fibre

6.1g

carbs

16.7g

fat

15.1g