INGREDIENTS

(serves four)

For the curry butter
1 shallot, chopped
1 clove garlic, chopped
60ml white wine
1tsp curry powder
100g unsalted butter, softened
1tsp fresh lemon juice
Salt and white pepper

For the scallops and leeks
16 large king scallops
Salt and white pepper
50ml olive oil
White of one leek, sliced
50g flour
Frying oil
100g buttered spinach

METHOD

To make the curry butter, put the shallot and garlic in a pan with the wine and curry powder and reduce until almost dry. Put the butter in a food processor, add the curry reduction and lemon juice and mix well. Season.

Remove the roes and gristle from the scallops and pat dry. Season with salt and pepper and sprinkle with olive oil. Separate the slices of leek into rings, coat with seasoned plain flour, shake off excess, then deep-fry until light brown and drain on kitchen paper. Season while hot. Cook the scallops, flat side down, in a frying or griddle pan for 30 seconds then turn over and cook for another 30 seconds.

Warm the spinach and put in the middle of a plate with the scallops on top. Roughly stack the deep-fried leeks on top and spoon over the curry butter.