Hazelnut butter grilled scallops with salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-free
These scallops, delicately flavoured with fresh herbs, lemon zest and rich hazelnuts, take less than ten minutes to cook.
Ingredients
For the scallops
- olive oil: 1 tsp olive oil
- shallot: 1 shallot, peeled, finely sliced
- butter: 75驳/2陆辞锄 butter, softened
- lemon: 陆 lemon, zest only
- chervil: 1 tbsp finely chopped fresh chervil
- chives: 1 tbsp finely chopped fresh chives
- hazelnuts: 45驳/1陆辞锄 hazelnuts, finely chopped
- black pepper: salt and freshly ground black pepper
- scallops: 6 scallops, cleaned
For the salad
- wholegrain mustard: 陆 tbsp wholegrain mustard
- white wine vinegar: 陆 tbsp good quality white wine vinegar
- rapeseed oil: 1陆 tbsp good quality rapeseed oil
- Little Gem lettuce: 1 Little Gem lettuce, leaves separated
- pea shoots: 1 punnet 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 just 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 over the dressing and stir to coat.
To serve, place three scallops onto each of 2 serving plates and serve with a pile of salad.
