You are here

Barbecued Scallops With Hazelnut Butter

foodlover's picture
Ingredients
  Scallops 8 , cleaned with 4 shells reserved
For hazelnut butter
  Unsalted butter 5 Ounce, softened (140 Gram)
  Shelled hazelnuts 2 Ounce, chopped (50 Gram)
  Shallot/Small red onion 1 , finely chopped
  Chives 3⁄4 Bunch (75 gm), chopped (1 Small Bunch)
  Lemons 2 , juiced
For french dressing
  Dijon mustard 2 Teaspoon
  Cider vinegar 2 Tablespoon
  Sunflower oil 3 1⁄2 Fluid Ounce (100 Milliliter)
  Olive oil 3 1⁄2 Fluid Ounce (100 Milliliter)
For salad
  Mixed salad leaves 7 Ounce (200 Gram)
  Basil 3 1⁄2 Tablespoon (1 Small Handful)
Directions

MAKING
1. To make the hazel nut butter, in a mixing bowl, combine the ingredients for the hazelnut butter.
2. Using spatula, mix the ingredients well.
3. Season the butter to your taste and set aside.
4. To make the dressing, in a glass bowl, use a wire whisk or a fork to whisk the mustard, vinegar and seasoning.
5. Gradually pour in the oils, whisking continuously to form an emulsion.
6. Arrange 2 scallops on each of the bottom shells.
7. Divide the butter between them and season with a little sea salt if you like.
8. Close the scallops with the top shell.
9. Arrange the scallops in a shallow baking dish.

FINALZING
10. Place the scallops under a broiler or grill and cook for 5 minutes until the scallops are cooked in the hazel nut butter.
11. In a large salad bowl, toss the greens, basil and chives.
12. Pour the dressing over the greens and toss well to coat.

SERVING
13. In 2 deep dish plates, heap the tossed greens,
14. Carefully arrange 2 scallops in the shell over the greens.
15. Drizzle any left over dressing.
16. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Appetizer
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Scallop
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

Rate It

Your rating: None
4.01923
Average: 4 (13 votes)