A Seasonal Recipe...
Ingredients

8-16 scallops

1oz unsalted melted butter

salt and pepper

 

For the Butter:

3/4oz unblanched hazelnuts

3 oz unsalted butter softened

¼ oz coriander leaves

2 tblsp flat leaf parsley

¼ oz shallot roughly chopped

1 tsp lemon juice

 

Grilled Scallops in the shell with toasted hazelnut and coriander butter

Method

  1. Pre-heat the grill to high.
  2. For the butter, spread the hazelnuts on a baking tray and toast under the grill for 4-5 mins, shaking the tray now and then until they are golden brown.
  3. Tip them into a clean tea towel and rub of the skins.
  4. Leave to cool, then chop them roughly and tip them into a food processor.  Add the softened butter and the rest of the ingredients and blend together until well mixed.
  5. Put the scallops into the shells onto a large baking tray and brush the meats with melted butter. Season with salt and pepper and grill for 1 ½ minutes.
  6. Drop a generous tspful of the butter mixture on to each scallop and return to the grill for 1 ½ mins until they are cooked and serve immediately.

          Delicious!