Seared scallops with leeks & lemon chilli butter Recipe

Pat the scallops dry with paper towels and season with salt and pepper.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the leeks and cook until caramelized, about 8-10 minutes. Remove from the skillet and set aside.

In the same skillet, melt another 2 tablespoons of butter. Add the scallops and sear for 2-3 minutes per side until they develop a golden crust. Remove from the skillet and set aside.

In the same skillet, add the remaining butter and melt it over medium heat. Add the minced garlic and red chili pepper, and cook for 1 minute until fragrant.

Add the lemon zest and juice to the skillet and stir to combine. Season with salt and pepper to taste.

To serve, place a bed of caramelized leeks on each plate. Top with seared scallops and drizzle with the lemon chili butter sauce.