These scallops, delicately flavoured with fresh herbs, lemon zest and rich hazelnuts, take less than 10 minutes to cook.
Equipment & Preparation: You’ll need a frying pan and grill tray.
PREPARATION TIME: Less than 30 mins
COOKING TIME: 10 to 30 mins
SERVES: 2
INGREDIENTS
- 1 tsp Olive Oil
- 75g Butter, softened
- 1/2 Lemon, zest only
- 1 tbsp Chervil and Chives, finely chopped
- 45g Hazelnuts
- Salt and Pepper
- 6 Scallops, cleaned
SALAD
- 1/2 tbsp Wholegrain Mustard
- 1/2 tbsp White Wine Vinegar
- 1 1/2 tbsp good quality Rapeseed Oil
- 1 tbsp Chervil and Chives, finely chopped
- 1 Little Gem Lettuce
- 1 Punnet of Pea Shoots
METHOD
- For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured.
- Place the butter into a bowl and add the cooked shallot, along with all the remaining scallop ingredients, except the scallops. Season to taste, with salt and freshly ground black pepper and mix well.
- Preheat the grill to high.
- Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut butter. Place under the grill for 3-4 minutes, or until cooked through. Remove from the grill and set aside to rest for one minute.
- For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce leaves and pea shoots into a bowl, drizzle
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BBC Food - Sophie Grigson