Hazelnut Scallop Starter

Good Pair Days (Roos Michels) -
  • 6 whole scallops in the shell
  • 1 tbsp chopped coriander leaves
  • 3 garlic cloves
  • 2 shallots
  • 55g softened butter
  • 1 lemon, juice only
  • 2 tbsp hazelnuts, ground
  • Salt and pepper
  • Open the scallops and rinse any pieces of grit inside. Discard the top half of the shell, and slice the tendon that keeps the scallop flesh in place. Put the scallops, in their shell, on a baking sheet. Chop the garlic, shallots, and coriander, and add the softened butter and stir in the hazelnuts and lemon juice. Season with salt and pepper.
  • Dollop equal amounts of the hazelnut butter onto the scallops, and grill for 3 mins or until sizzling and cooked through.
10 mins
2 serving