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Scallops with truffled mash and creamed leaks - Thu, 21st May 2009
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It took me a while to be really happy with this dish: it's quite rich, but the sweetness of the caramalized leeks works quite well with the scallops I think. The balsamic glaze shouldn't be too heavy - just a little acidity to lighten the load. It may take a bit of fiddling to get the flavours just right, but here's the basic idea. Serves 4

  10 large scallops, roe removed 2 large potatoes, peeled boiled and mashed.
  1 leek 100ml cream
  2 tbsp butter balsamic glaze (to drizzle)
  1 clove garlic, finely chopped. 1 tbsp brown sugar
  Lumpfish roe (optional, to serve) white truffle oil

Chop the leek into slices about 4mm thick and cook on low heat until they begin to caramalize. Add the sugar and garlic and season with salt and pepper. Increase the heat and cook for a minute or so, then add the cream and reduce heat to just keep warm. Add about a tbsp of truffle oil to the mashed potatoes, and maybe some cream if they need it, stirring well to combine. Heat a heavy pan until very hot, then add a little olive oil and cook scallops for about a minute on each side: this will leave them raw in the very middle, so if you're not a fan of raw scallop, leave them longer. Use a circle mold to plate some mash, then creamed leak on top, then place two scallops on top and finally a tsp of lumpfish roe. Drizzle the plate with truffle oil and balsamic glaze, and sprinkle some crushed black pepper over the top.

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