Gordon Ramsay's Pan-fried Scallops with Leeks Vinaigrett

To make the leeks vinaigrette, thinly slice the white leeks, then wash thoroughly, drain and pat dry. Heat 2tbsp extra virgin olive oil in a wide sauté pan over a medium heat and add the leeks with some seasoning. Sweat them, stirring occasionally, for 6-8 minutes, until they are soft but not coloured.

To make the vinaigrette, put the remaining extra virgin olive oil, mustard, vinegar and sugar into a screw-topped jar. Seal and shake well, then taste and adjust the seasoning.

When the leeks are soft, add a few tablespoons of the vinaigrette to the pan and toss until the leeks are nicely coated. Cut the scallops in half horizontally. Heat the olive oil in a wide frying pan until really hot.

Season the scallops and lay them in the pan, in a clockwise fashion in a circle. Fry for 1 minute until golden at the edges, then turn them in the same order that you placed them in the pan, and cook the other side for no longer than 1 minute.

Spoon the leeks vinaigrette onto warm plates. Arrange the scallops on top and drizzle a little more vinaigrette around the plate. Garnish the scallops with parsley leaves and serve.