Ingredients

• 200g/7oz sea salt
• 2 scallops
• in their shells
• 2 cherry tomatoes
• halved
• 2 baby leeks
• green parts only
• chopped
• 55g/2oz butter
• melted
• 50ml/2fl oz white wine
• 1 lime
• juice only
• salt and freshly ground black pepper
• 2 tsp sesame oil
• lemon wedges

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Make a generous bed of sea salt on a baking sheet. Remove the scallops from their shells and remove any tough sinew with a sharp knife. Clean the shells
• then place one half of each shell onto the bed of sea salt on the tray
• to keep them upright
• and top with the scallops.
• Scatter the cherry tomato halves and the chopped leek over the scallops in their shells.
• In a pan
• heat the butter
• white wine and lime juice together until the butter has melted and the mixture is well combined. Season
• to taste
• with salt and freshly ground black pepper. Pour this mixture over the scallops.
• Transfer to the oven and bake for 5-7 minutes
• or until the scallops are cooked through.
• Remove from the oven and drizzle over the sesame oil. Place onto a serving plate
• garnish with lemon wedges and serve immediately.