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- New
Ingredients
Method
- 1 tsp olive oil
- 1 finely sliced shallot
- 75g butter
- ½ lemon, zest only
- 1 tbsp each finely chopped chervil and chives
- 50g finely chopped hazelnuts
- 6 scallops
- Salad, to serve
- Fry the shallot in the olive oil until softened. Place the softened butter in a bowl and stir in the cooked shallot, lemon zest, herbs and hazelnuts. Season to taste and mix well.
- Preheat the grill to a high setting and place the scallops on a grill tray. Top each of the scallops with a dollop of the butter mixture and grill for 4 mins or until just cooked through. Remove from the oven and serve with a green salad - perfect!
20 mins
2 serving
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