Scallop recipes : Hazelnut butter grilled scallops with salad

Hazelnut butter grilled scallops with salad by James Martin

These scallops, delicately flavored with fresh herbs, zest and hazelnuts, can be cooked in less than ten minutes.

• Preparation time:   less than 30 mins
• Cooking time:   10 to 30 mins
• Serves:   Serves 2

Ingredients :

For the scallops

• 1 tsp olive oil
• 1 shallot, peeled, finely sliced
• 75g/2½oz butter, softened
• ½ lemon, zest only
• 1 tbsp finely chopped fresh chervil
• 1 tbsp finely chopped fresh chives
• 45g/1½oz hazelnuts, finely chopped
• salt and freshly ground black pepper
• 6 scallops, cleaned

For the salad

• ½ tbsp wholegrain mustard
• ½ tbsp good quality white wine vinegar
• 1½ tbsp good quality rapeseed oil
• 1 Little Gem lettuce, leaves separated
• 1 punnet pea shoots

Method :

• For the scallops, heat a skillet, add the olive oil and shallot and sauté gently until softened but not colored.
• Place the butter in a bowl and add the cooked shallot, along with all the other ingredients for the scallops. Season to taste with salt and freshly ground black pepper and mix well.
• Preheat grill to high.
• Place the scallops on a grill pan and top each scallop with a spoonful of nut butter. Place them under the grill for 3-4 minutes, or until they are cooked. Remove from the grill and let them rest for one minute.
• For the salad, mix the mustard, vinegar and oil in a bowl. Place the lettuce leaves and pea shoots in a bowl, drizzle with the dressing and toss to coat.
• To serve, place three scallops on each of two serving plates and serve with a pile of salad.