Description:
These leeks have a robust flavour that works nicely with a hint of brandy and sour cream in this quick scallop dish.

Main ingredients:
Dairy, Alcohol, Fish, Vegetables, Oil, Stock/Broth

Ingredients:
4 tsp olive oil, divided
2 leeks, thinly sliced white and light green parts only
100ml brandy, or dry vermouth
100ml chicken stock
3 tbsp reduced-fat sour cream
1 tbsp chopped fresh parsley
½ tsp salt
Freshly ground pepper, to taste
650g scallops (from fish monger)

Method:
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat.
Add the leeks and cook, stirring occasionally, until they go tender and start to brown.
Add the brandy (or vermouth) and the stock.
Cook until reduced and thickened.
Remove from the heat and stir in the sour cream, parsley, ¼ teaspoon salt and pepper to taste.
Cover and set aside.
Rinse the scallops and pat dry with kitchen paper.
Sprinkle with ¼ teaspoon each of salt and pepper.
Heat the remaining 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat.
Add the scallops and cook until golden brown, 2 to 3 minutes per side.
To serve, place some of the leek mixture on each plate and top with scallops.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Recipe Type: Dinner, Entertaining
Level of Difficulty: Easy

Description:
This dish is simply luxurious and an ideal meal to treat a meat lover on Valentine’s Day.

Main ingredients:
Dairy, Beef, Vegetables, Bread

Cuisine:
French

Ingredients:
1 tbsp butter, slightly softened
3 tsp olive oil, divided
1 tbsp fresh chives, finely chopped
1 tbsp capers, rinsed and chopped
3 tsp oregano, divided
1 tsp lemon zest
1 tsp lemon juice
½ tsp freshly ground pepper
1 tbsp fresh rosemary, finely chopped
2 garlic cloves, (1 finely chopped, 1 peeled and halved)
1kg filet mignon, trimmed and cut into 4 portions (from butcher)
4 slices rustic loaf
Green salad to serve

Method:
Preheat grill to high.
Mash the butter in a small bowl with the back of a spoon until soft and creamy.
Mix in 2 teaspoons of oil until combined.
Add the chives, capers, 1 teaspoon of oregano, ½ teaspoon lemon zest, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper.
Mix well, cover and place in the freezer to chill.
Combine the remaining oil, oregano, lemon zest, ¼ teaspoon salt and pepper, rosemary and garlic in a small bowl.
Rub on both sides of each portion of steak.
Rub both sides of bread with the halved garlic clove.
Grill the steak 3 to 5 minutes per side for medium-rare.
Grill the bread until toasted on both sides and spread the butter over the steak and allow to rest for 5 minutes before serving with a green salad.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Recipe Type: Dinner, Entertaining
Level of Difficulty: Easy