Curried scallops with creamed leeks

For classy fast food that wont break the bank, Jun Tanakas scallops come in at only £1.24 per serving
By Jun Tanaka
Curried scallops with creamed leeks
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp mild curry powder
  • 20 g plain flour
  • 1 tbsp olive oil
  • 12-16 scallops
  • deep fried shreds of leeks, to garnish (optional)

Creamed leeks

  • 2 leeks
  • 25 g unsalted butter
  • 1 cloves garlic, crushed
  • 100 ml double cream


1. For the creamed leeks: cut the leeks in quarters lengthways leaving the root intact, wash under running water and then chop finely.

2. Heat the butter in a pan, and add the leeks and garlic. Season with salt and freshly ground black pepper and cook for 5 minutes.

3. Add the double cream and cook for a further 3 minutes. Set aside and keep warm while you prepare the scallops.

4. Mix the curry powder and flour together on a plate and season with salt and freshly ground black pepper.

5. Dip one side of the scallops into the seasoned flour.

6. Heat a frying pan and add the olive oil. Add the scallops to the hot oil, floured side down, and cook for 2 minutes or until caramelised.

7. Flip the scallops over and cook for a further 2 minutes.

8. To serve, spoon the creamed leeks onto plates and place several scallops on top. Garnish with deep-fried shredded leeks, if desired.

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