These scallops, delicately flavoured with fresh herbs, lemon zest and rich hazelnuts, take less than ten minutes to cook.
Ingredients
- For the scallops
-
- 1 tsp
olive oil - 1
shallot, peeled, finely sliced - 75g/2½oz
butter, softened - ½
lemon, zest only - 1 tbsp finely chopped fresh
chervil - 1 tbsp finely chopped fresh
chives - 45g/1½oz
hazelnuts, finely chopped - salt and freshly ground
black pepper - 6
scallops, cleaned
- 1 tsp
- For the salad
-
- ½ tbsp
wholegrain mustard - ½ tbsp good quality
white wine vinegar - 1½ tbsp good quality
rapeseed oil - 1
Little Gem lettuce, leaves separated - 1 punnet
pea shoots
- ½ tbsp
Preparation 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.