Scallops with Hazelnut and Coriander Butter

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.

Ingredients and method

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


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.


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