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Ingredients
Method
- 6 scallops, in their shells
- 1 tbsp fresh coriander leaves
- 3 cloves of garlic
- 2 shallots
- 55g softened butter
- 1 lemon, juice only
- 2 tbsp ground hazelnuts Sea salt and black pepper
- Clean the scallops by opening them and clearing away any grit. Discard the top shell, and cut the tendon attaching the scallop to the lower shell, but leave the scallop in place. Place on a baking sheet.
- Chop the garlic, coriander, and shallots, and stir in the softened butter, hazelnuts, and lemon juice along with some salt and pepper. Place equal amounts of the hazelnut butter on the scallops, and grill for 3 minutes before serving.
10 mins
2 serving
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