Jo Pratt's Seared Scallops with Leeks and Orange Butter

To make the sauce, bring the orange juice to the boil in a small saucepan and reduce by a third. Add the stock, bring to the boil and whisk in the butter, a little at a time, until it thickens the sauce slightly.

Season and keep warm to one side. heat a frying pan or wok with a drop of olive oil and cook the bacon pieces until they are golden and crispy. Remove from the pan and drain on kitchen paper.

Add the leek to the frying pan or wok and cook over a high heat until just tender, tossing it around in the pan and adding a splash of water, if necessary, to prevent it from burning on the edges.

Return half the bacon to the pan or wok and toss into the leek. The remaining bacon is to be used at the end.
To cook the scallops, heat a drizzle of oil in a large frying pan. Once hot, add the scallops with a small knob of butter.

Cook for 1-2 minutes until golden with dark tinges on the edges, then turn them over and cook for a further 1 to 2 minutes.

Remove from the pan and season with salt. To serve, place three individual spoonfuls of smoky leeks on each plate and sit a scallop on top of each pile of leeks. Scatter a few bacon pieces over the leeks and finally spoon around the orange butter sauce. Serve straight away.