Saying that, its been a while since I last had it out. I was looking for inspiration for a quick and easy scallop recipe after picking up a few gorgeous looking king scallops at the weekend.
Serves 2 as a starter
- 4 King Scallops in their shells
- 1 handful hazelnuts
- 1 large bunch coriander – leaves only
- Half a shallot
- salt and pepper
- 2 tablespoons lemon juice
- 80g unsalted butter
- Clean scallops and remove roe
Toast the hazelnuts for about 5 mins under the grill or until golden brown
Remove skins of hazelnuts by rubbing in a tea towel
Blitz the ingredients until roughly blended and mixed.
Fry off the scallops for 1 min on each side to colour
Put the scallops back in their shells, add a good tablespoon of the butter mix and put under the grill until cooked through.
Serve immediately, garnish with a little fresh coriander and squeeze of lemon.
Happy eating 🙂