Hazelnut Butter Grilled Scallops with Salad

Scallops topped with herb and hazelnut butter, grilled until tender, and served with a dressed pea shoot and lettuce salad.

Quick Seafood Gluten Free Scallops Dinner Party

Estimated Nutrition

Calories

695.6

kcal / serving

1391.2 kcal total

Carbs

9.1g

per serving

18.2 g total

Fat

64.2g

per serving

128.4 g total

Protein

21.3g

per serving

42.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

7.5

Wholegrain Mustard

7.5

White Wine Vinegar

good quality

Dairy

Butter

softened

Fruits

0.5

piece

Lemon

zest only

NutsSeeds

tbsp

Chervil

freshly chopped

tbsp

Chive

freshly chopped

Hazelnut

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for frying shallots

22.5

Rapeseed Oil

good quality

Seafood

piece

Scallop

cleaned

Vegetables

piece

Shallot

peeled and finely sliced

piece

Little Gem Lettuce

leaves separated

punnet

Pea Shoot

Method

Serve three scallops per plate alongside the dressed salad.

Rest the scallops for one minute after removing them from the grill.

Heat a frying pan, add olive oil and shallot, and fry gently until softened.

Place scallops on a tray, top with hazelnut butter, and grill for 3-4 minutes until cooked.

Preheat the grill to a high setting.

Mix butter, shallots, zest, herbs, and hazelnuts in a bowl and season with salt and pepper.

Whisk mustard, vinegar, and rapeseed oil, then toss with lettuce and pea shoots.