The best scallops come from the west coast of Scotland and around Orkney. Scallops which have been dived for are always better than the dredged ones as the meat and shells are not damaged and they usually taste better too. The scallops and leeks are their best in season through autumn and winter. Cooking the leeks until tender with salted water, leaves them tasting lovely and sweet. The water vinaigrette will keep for weeks in the fridge. For best results choose the best quality of olive oil and vinegar as this makes all the difference to the dish.
30ml White wine vinaigrette
150ml bottle still water
150ml best quality extra virgin olive oil
3 Sprigs of fresh tarragon
1 Clove of garlic (cut into 3 pieces)
1/2 teaspoon of salt
Note: You can infuse the garlic and tarragon in the vinaigrette for up to 1 week to develop to develop the flavour after which you should remove it. The vinaigrette will keep for 1 month in the fridge.
4 trimmed washed leeks (approx 20-25cm long)
8 Scallops in the shell
1 tablespoon of olive oil
Maldon sea salt