Best Irish Butter Poached Scallops With Leeks And Sweet Garden Peas Recipes

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IRISH BUTTER-POACHED SCALLOPS WITH LEEKS AND SWEET GARDEN PEAS



IRISH BUTTER-POACHED SCALLOPS WITH LEEKS AND SWEET GARDEN PEAS image

Categories     Shellfish     Vegetable     Poach     Dinner     Lemon

Yield 6 servings

Number Of Ingredients 18

For gremolata:
1 c coarsely shredded dried bread crumbs
2-3 Tbsp olive oil
Sea salt and black pepper
1 clove of garlic, finely minced
Grated zest of 1 lemon
1/2 c chopped parsley or chives
For leeks and peas:
3-3 1/2 c thinly sliced leeks
2 Tbsp unsalted butter
3 Tbsp creme fraiche or heavy cream
1/4 c water
1/2 tsp sea salt
7 grinds of black pepper
1 3/4 - 2 c shelled fresh or frozen English peas
12-18 jumbo scallops
1 c clarified Irish butter
Grated zest and juice of 2 lemons

Steps:

  • Make the gremolata: Preheat the oven to 350 Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coast evenly. Spread in a pie pan or small baking sheet and toast for 7-8 minutes until golden brown. Remove from the oven cool completely. Just before serving, stir in the garlic, lemon zest, and parsley. Prepare leeks and peas: In a saucepan, combine the leek, butter, creme fraiche, water, salt and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1-2 minutes, until the leeks are a little tender and the sauce is reducing. Add the peas and cook until the vegetables are tender. Prepare the scallops: Season the scallops on both sides with salt and pepper. In a big saute pan, melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3-5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch. To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with water cress. Note on clarified butter: to make clarified butter, melt butter over low heat for 10-15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.

SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER



Seared scallops with leeks & lemon chilli butter image

Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests

Provided by Jane Hornby

Categories     Starter

Time 20m

Number Of Ingredients 9

4 young, but not baby leeks leeks , trimmed
12 scallops , roes on or off
1 tbsp light olive oil
lemon wedges, to serve
250g pack butter , softened
1 red chilli , deseeded and finely chopped
2 garlic cloves , crushed
zest 2 lemon
bunch parsley , leaves chopped, plus extra to serve

Steps:

  • For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
  • Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
  • Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
  • To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

Nutrition Facts : Calories 588 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.47 milligram of sodium

BUTTER-POACHED ASPARAGUS, LEEKS & PEAS



Butter-poached asparagus, leeks & peas image

These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!

Provided by Rosie Birkett

Categories     Side dish

Time 9m

Number Of Ingredients 6

200g unsalted butter , cubed
2 leeks , cleaned and sliced into thumb-sized rounds
400g asparagus , cut into chunks
300g frozen peas
1 tbsp lemon juice
½ small pack mint , leaves picked

Steps:

  • Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
  • To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

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