Citrus Scallops

Boil the potatoes for 20 minutes in salty water until tender, depending on their size, or cook them in the steam oven. To check if your potatoes are ready, use a fork to poke the potato to see if they are tender.

In the meantime, remove the green ends and slice the leeks into 3 then cut the 9 pieces length wise. In a pan, melt two knob of butter with a gulp of olive oil. Slow cook the leeks and use a spoon to scoop the butter over the leeks for time to time. Add salt, then pepper right at the end.

When the potatoes are cooked, drain them and add a pinch of nutmeg, salt and pepper and gradually enough butter and milk to make a smooth puree.

. Add some virgin olive oil before serving. Keep it covered and warm.

Remove the leeks from the pan and keep them warm in the oven while you cook the scallops.

Don’t clean the pan because you are going to use it to cook the scallops. First dry them well with kitchen paper and fry them with more butter if needed on a high heat, add salt. Turn them over – 2 minutes per side so that they are now slightly brown then add the juice of the orange and a bit of orange zest and lastly some pepper.

To prepare the individual plates, first place the mashed potatoes, then add the leeks and lastly the scallops. Top it up with the citrus sauce, chopped coriander and crushed pistachios.