Griddled scallops with creamed leeks and black olive salsa

Method

1. First cook the creamed leeks. Heat the vegetable oil in a heavy-based saucepan and add the butter.

2. Once the butter has heated through add the leeks, garlic and peppercorns. Cook over a low heat until softened, stirring now and then.

3. Add the fennel and white wine. Reduce by half and add the cream and lemon juice. Season to taste with salt, cover and keep warm.

4. To make the black olive salsa, place the black olives, garlic, capers and anchovy paste in a food processor. Process into a smooth paste.

5. Remove and stir in the coriander, lemon juice, allspice, and creme fraiche. Place to one side.

6. Heat a griddle pan and lightly grease with the olive oil. Season the scallops with salt and freshly ground black pepper. Add the scallops to the griddle pan and cook until lightly browned on one side. Remove from the pan.

7. To serve place a portion of the leeks into a small ring mould, remove the ring and place the scallops on top of the leeks. Top with a quenelle of black olive salsa and garnish with the tomato and coriander.

8. Repeat the process making 8 portions in all. Serve at once.