French Seared Scallops with Leek and Pea

By: Geoff Jowett

Bodytrim weight loss guru Geoff Jowett shares some of his deliciously tasty, healthy, low fat gourmet recipes of various cuisines with Mum Zone readers.

French Seared Scallops with Leek and Pea

Ingredients:
2 leeks
1 shallot, finely sliced
100g peas, cooked
1/2 bunch chives, chopped
1/2 bunch tarragon, picked and chopped
50ml French dressing
Olive oil
20 medium scallops, roe removed

Method:
Trim the leeks down so that there is only a little amount of green left. Slice lengthways to the centre, but not all of the way in half. Rinse under cold water until all the dirt is removed. Place in a large pot of boiling, salted water and cook until tender, about 6 minutes. Remove from pot and plunge into plenty of iced water. Once cooled, drain thoroughly (overnight if possible).

Place the shallot, peas and herbs in a small bowl. Add the French dressing and set aside.

Slice the cooked leeks into rounds about ½ cm thick and place on a plate. Heat a little oil in a very hot fry pan and cook the scallops. It is a good idea to do this in a couple of pans to make sure you get a good colour on the scallops.

Stack each scallop on top of a leek round and spoon over the salad.

Serves 4