Scallops with smoked butter hollandaise

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

By Nathan Outlaw

For the hazelnut butter

  • 150g/5½oz blanched whole hazelnuts
  • 1 tbsp caster sugar
  • 100g/3½oz unsalted butter, at room temperature
  • 2 tbsp chopped fresh flatleaf parsley
  • 2 tbsp snipped fresh chives
  • salt and freshly ground black pepper

For the garnish

  • 20 asparagus spears, trimmed
  • 100g/3½oz samphire
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the smoked butter hollandaise

  • 250g/9oz smoked butter
  • 3 large free-range egg yolks
  • ½ lemon, juice only
  • cayenne pepper, to taste
  • salt

For the scallops

  • 12 scallops, removed from the shell and cleaned
  • 2 tbsp light olive oil, plus extra for greasing
  • sea salt
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