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Hazelnut butter grilled scallops with salad

Hazelnut butter grilled scallops with salad

These scallops, delicately flavoured with fresh herbs, lemon zest and rich hazelnuts, take less than ten minutes to cook.

Ingredients

For the scallops
For the salad

Preparation method

  1. For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured.

  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 grill to high.

  4. Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut butter. Place under the grill for 3-4 minutes, or until just cooked through. Remove from the grill 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 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.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 20 September

Featuring recipes by Richard Bertinet and Jonray and Peter Sanchez-Iglesias.

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