Scallops steamed in their shells with tomatoes, leeks, white wine and sesame Recipe

Scallops steamed in their shells with tomatoes, leeks, white wine and sesame Recipe

  • 200g/7oz sea salt
  • 2 scallops, in their shells
  • 2 cherry tomatoes, halved
  • 2 baby leeks, green parts only, chopped
  • 55g/2oz butter, melted
  • 50ml/2fl oz white wine
  • 1 lime, juice only
  • salt and freshly ground black pepper
  • 2 tsp sesame oil
  • lemon wedges
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Make a generous bed of sea salt on a baking sheet. Remove the scallops from their shells and remove any tough sinew with a sharp knife. Clean the shells, then place one half of each shell onto the bed of sea salt on the tray, to keep them upright, and top with the scallops.
  3. Scatter the cherry tomato halves and the chopped leek over the scallops in their shells.
  4. In a pan, heat the butter, white wine and lime juice together until the butter has melted and the mixture is well combined. Season, to taste, with salt and freshly ground black pepper. Pour this mixture over the scallops.
  5. Transfer to the oven and bake for 5-7 minutes, or until the scallops are cooked through.
  6. Remove from the oven and drizzle over the sesame oil. Place onto a serving plate, garnish with lemon wedges and serve immediately.
Recipe of the Day|