Grilled Scallops with Hazelnuts

Charmaine Lu -

  • 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