Scallops Grilled with Hazelnut Butter, Watercress and Pea Shoots
This sensual recipe for scallops is an ideal starter to a romantic dinner for two. A light, seafood dish with a salad of watercress and pea shoots, it can be prepared in just half an hour.
Ingredients
- 6 large scallops cleaned (shells optional for presentation)
- 1 tsp olive oil
- 1 1/2 oz hazelnuts
- 1 shallot
- 5 tbsp butter softened
- Zest of half a lemon
- 1 tbsp. chopped chervil
- Salt and pepper
For the salad:
- ½ tbsp. wholegrain mustard
- ½ tbsp. white wine vinegar
- 1 ½ tbsp. sunflower oil
- 1 handful pea shoots
- 1 handful watercress
Instructions
- Place a frying pan on a low-medium heat until warm. Finely slice the shallot, then fry gently with the olive oil until softened. Remove from heat and allow to cool.
- Add the hazelnuts to a food processor and pulse until chopped quite finely. Be careful not to blend for too long so that they do not form a paste.
- Into a bowl add the soft butter, hazelnuts, softened shallots, lemon zest, and chervil. Mix and season to taste with salt and pepper.
- Preheat the broiler to high. If using scallop shells, place each scallop on an individual shell on your sheet pan (aka cookie sheet or baking tray). If not the scallops can be placed directly onto the sheet pan. Top each scallop with a spoonful of the hazelnut and butter mixture. Once the broiler is ready, place the scallops underneath for 3-4 minutes, then remove and set aside to rest for one minute. Do not overcook.
- Make the salad by whisking the mustard, vinegar and vegetable oil together in a bowl. Taste and add salt if necessary, then add in the watercress and pea shoots and toss together.
- Serve the rested scallops on two serving plates with the salad on the side.