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Hazelnut Butter Scallops

Ready in 17 mins

Recipe by Graham 

A slightly expensive but totally delicious shellfish with a delicate taste, Hazelnut Butter Scallops make a most attractive and delicious starter (or you can double the quantities and turn it into a main course!). Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes

Preparation Time

5 Minutes

Cooking Time

12 Minutes

Ingredients for Hazelnut Butter Scallops

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

12 large scallops
1 tablespoon olive oil
2 - 3 shallots
5 oz butter
1 lemon
2 tablespoons chervil
2 tablespoons chives
3 oz hazelnuts
  salt and pepper

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Hazelnut Butter Scallops

  1. Peel and finely slice the shallots and place in a frying pan (skillet) with the olive oil. Fry gently for about 5-10 minutes until softened but not coloured.
  2. Meanwhile, grate (shred) the zest from the lemon and finely chop the chervil, chives and hazelnuts. Place the butter into a bowl and add the cooked shallots, along with the lemon zest, chervil, chives and hazelnuts. Season with salt and freshly-ground pepper to taste and mix well.
  3. Clean the scallops if necessary. Preheat the grill to high and place the scallops onto the grill tray. Cook the scallops under the hot grill for one minute then turn them over. Top each scallop with a spoonful of the hazelnut butter. Place back under the heat for a further 2-3 minutes, or until just cooked through. Remove from the grill and set aside to rest for one minute.
  4. To serve, place three scallops onto each of 4 serving plates and garnish with a few leaves of salad. Serve with young salad leaves with Lemon Dressing.
GRAHAM'S HOT TIP:
If you want to try using the smaller queen scallops instead of king scallops, multiply the number of scallops by three and cook in a frying pan (skillet) for two minutes along with the hazelnut butter... but don't let the butter brown.
 
GRAHAM'S WINE RECOMMENDATION:
Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Scallops with Hazelnut Butter.