Delicately flavored with fresh herbs, lemon, and and accompanying salad, Hazelnut Butter Scallops take less than ten minutes to cook.

Hazelnut Butter Scallops

Hazelnut Butter Scallops
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Irish
Serves: 2 servings
For the scallops
  • 1 teaspoon olive oil
  • 1 shallot, peeled, finely sliced
  • 2 1/2 ounces butter, softened
  • 1/2 lemon, zest only
  • 1 Tablespoon finely chopped fresh chervil
  • 1 Tablespoon finely chopped fresh chives
  • 1 1/2 ounces hazelnuts, finely chopped
  • salt and freshly ground black pepper
  • 6 scallops, cleaned
For the salad
  • 1/2 Tablespoon wholegrain mustard
  • 1/2 Tablespoon good quality white wine vinegar
  • 1 1/2 Tablespoons good quality rapeseed oil
  • 1 butter lettuce, leaves separated
  • 1 small basket pea shoots or watercress
  1. For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not colored.
  2. Place the butter into a bowl and add the cooked shallot, along with all the remaining scallop ingredients, except the scallops. Season, to taste, with salt and freshly ground black pepper and mix well.
  3. Preheat the broiler to high.
  4. Place the scallops onto a broiler tray and top each scallop with a spoonful of the hazelnut butter. Place under the broiler for 3 to 4 minutes, or until just cooked through. Remove from the broiler and set aside to rest for one minute.
  5. For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce leaves and pea shoots or watercress into a bowl, drizzle over the dressing and stir to coat.
  6. To serve, place three scallops onto each of 2 serving plates and serve with a pile of salad.


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