Scallops with creamed leeks and XO sauce recipe
- Mar 31, 2023
- 2 min read
Words by Dan Warden
Seasonality, provenance and a passion for flavour continue to drive Jude Kereama and the teams of his two Porthleven restaurants.
Serves 1
Ingredients:
2 hand dived scallops
125ml double cream
2 leeks
2 baby leeks
XO sauce
Leek oil
Crispy shallots
Coriander cress to garnish
Chopped baby leeks
1 scallop shell per person for serving in
For the creamed leeks
2 leeks thinly sliced quickly blanched in hot salted water
1 tablespoon unsalted butter
Salt and pepper
125ml double cream
For the crispy shallots
1 banana shallot thinly sliced on a mandolin
300ml vegetable oil
For the leek oil
250ml vegetable oil
150g leek tops
Method
For the XO sauce:
We make our own XO sauce at Kota, but for this recipe I would suggest you buy one on Amazon or from an Asian grocer. The one we make at Kota takes a long time and is made up of all the scallop roes that we save from shucking the scallops. They are dehydrated to intensify their flavour in our dehydrators. Also, our ham is home-cured and smoked, which is another long job that requires special equipment. A small bottle of Heng’s Crispy XO Scallop Chilli sauce will do the trick. It is super delicious and will end up on everything that you serve. Obviously not as tasty as mine, but a great substitute!
For the creamed leeks:
Thinly slice the leeks and quickly blanch in hot salted water. Warm the butter in a pan, add the leeks and cook for two minutes. Add the cream and reduce the heat. Cook slowly for 10 minutes until tender, and season to taste.
Warm the butter in a pan and add the leeks and cook for 2 minutes. Add the cream and reduce the heat. Cook slowly for 10 minutes until tender and season.
For the leek oil:
Place the oil and leeks in a pot, warm to 70 degrees and hold the temperature for 3 minutes. Blend on high until smooth and then pour into a very fine strainer and let it drip into a bowl in the fridge. Don’t force the mix through a strainer as the oil will become cloudy.
For the crispy shallots:
Add the shallots and oil to a pot and warm until it is starting to bubble. Turn the heat down and the cook shallots until golden brown. Leave on some paper towel to drain.
For the scallops:
Shuck, trim and clean the scallops. Sear them until just cooked, then slice in half.
To serve:
Spoon the creamed leeks into the bottom of the scallop shells and top with the scallops. Dress with XO sauce and a drizzle of leek oil. Scatter the baby leeks over next, followed by the crispy shallots and a few sprigs of coriander.
