Grilled Scallops with Toasted Hazelnut & Coriander Butter
To keep it simple, I just grill the scallops with my favourite butter made with toasted hazelnuts, coriander, chopped shallot, and lemon juice.
Serves 4
- Preferred Seafood: Scallops
- Alternative Saltwater Option: Langoustines
- Alternative Freshwater Option: Crayfish
- Sustainable Option: Razor Clams, Crayfish
Garnish
Coriander Leaves
Ingredients
- 16 prepared scallops in the shell
- 25 g unsalted butter, melted
- Salt and freshly ground black pepper
For The Butter:
- 20 g unblanched hazelnuts
- 75 g unsalted butter, softened
- 7 g coriander leaves
- 2 tablespoons flat-leaf parsley leaves
- 7 g roughly chopped shallot
- 1 teaspoon fresh lemon juice
Method
Spread the hazelnuts on a baking tray and toast them under the grill for 4-5 minutes, shaking the tray occasionally, until they turn golden brown. Afterward, rub off the skins using a clean tea towel and let them cool before roughly chopping them and placing them in a food processor. Next, add softened butter, coriander, parsley, shallot, lemon juice, a pinch of salt, and some pepper to the processor and blend until well mixed. Pre-heat the grill to high and place the scallop shells on a large baking tray. Brush the scallops with melted butter, season them with a bit of salt and pepper, and grill them for 1-1.5 minutes.
Finally, drop a generous teaspoonful of the hazelnut and coriander butter on each scallop and return them to the grill for 1.5 minutes until they are cooked through. Serve them immediately.
