Seared scallops with braised leak and hollandaise sauce

1. Put the egg yolks in a metal bowl or pan and whisk, add the pickling juice see Pickled Radish and spring onion for the pickling juice.

2. Gently melt the butter so that the butter solids fall to the bottom of the saucepan

3. Whisk vigorously and add the melted butter a spoon full at a time the sauce will start to thicken. Place the bowl over simmering water and continue to whisk vigorously until thick.

4. If the sauce is too thick, add a little hot water.

5. Season to taste with pepper, lime juice and garlic juice. (this makes enough for 6 servings if any is leftover it can be frozen)

6. Trim the roots off leaving the nodule intact to hold the leak together

7. Cut the leaks in half down the length

8. Place the olive oil and butter in a frying pan and heat until the butter is melted and sizzling

9. Place the leaks in the pan cut side down cook for 5 minutes then add the scallops to the pan.

10. Turn scallops and leaks over after 2 minutes cook for a further 3 minutes

11. Take the scallops out the pan and place on a warm plate to rest

12. Cook the leaks until soft 3 to 5 minutes remove from the pan and cut the root nodule off while plating up the dish.

13. Serve 2 scallops on a plate with 2 halves of leak trim the root nodule off add a table spoon of hollandaise sauce add a small wedge of lime.