- 6 fresh scallops, in their shells
- 1 tbsp fresh coriander
- 3 cloves of garlic
- 2 shallots
- 55g softened butter
- Juice of 1 lemon
- 2 tbsp ground hazelnuts
- Salt and pepper
- Open up the scallops and remove any grit. Discard the top half of the shell (the empty half), then cut the tendon which keeps the scallop flesh to the bottom shell. Place the scallop in its shell on a baking sheet, and repeat with the other 5 scallops.
- Chop up the garlic, shallots, and coriander, and add to the softened butter, lemon juice, and hazelnuts. Mix in a bit of salt and pepper, then spoon the mixture evenly on top of each open scallop. Cook under the grill for no more than 3 minutes, then enjoy piping hot.
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