Follow-along to Rick's recipe to create this wonderful dish that is featured across our restaurants. It's the perfect starter for you to enjoy in the comfort of your home.
Serves 4
16 prepared scallops in the shell
25g (1oz)
Salt & freshly ground black pepper
For the Toasted Hazelnut and Coriander Butter
20g (3/4 oz) unbalanced hazelnuts
75g (3oz) unsalted butter, softened
7g (1/4 oz) coriander leaves
1 teaspoon fresh lemon juice
Method
Spread the hazelnuts over a baking tray and toast under the grill for 4- 5 minutes, shaking the tray now and then, until they are golden brown. Tip them into a clean tea towel and rub off the skins. Leave to cool, then chop them roughly and tip them into a food processor. Add the softened butter with the coriander, parsley, shallot, lemon juice, a good pinch of salt and some pepper and blend together until well mixed.
Pre-heat the grill to high. Place the scallop shells on a large baking tray (or do them in batches if necessary). Brush the scallops with the melted butter and season with a little salt and pepper, then grill for 1 ½ minutes. Drop a generous teaspoonful of the hazelnut and coriander butter on to each scallop and return to the grill for 1 ½ minutes, until cooked through. Serve immediately.
