Scallops grilled with hazelnut butter

Posted On: Wednesday December 20th, 2017 Author: Louis Cox Comments: 0

These scallops can be prepared in advance and then grilled at the last minute for a stress-free Christmas starter.  Finished with watercress and pea shoots, the rich hazelnut butter is well seasoned and flavoured with a hint of acidity from the lemon zest.  Serve in cleaned scallop shells to really give that wow factor.


Scallops Grilled with Hazelnut Butter, Watercress and Pea Shoots

Serves 2

Prep time: 15 minutes

Cooking time: 15 minutes



6 large scallops, cleaned (shells optional for presentation)

1 tsp olive oil

45g hazelnuts

1 shallot

75g 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



  1. 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.
  2. 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.
  3. Into a bowl add the soft butter, hazelnuts, softened shallots, lemon zest, and chervil. Mix and season to taste with salt and pepper.
  4. Preheat the grill to high. If using scallop shells, place each scallop on an individual shell on a baking tray.  If not the scallops can be placed directly onto the tray.  Top each scallop with a spoonful of the hazelnut and butter mixture.  Once the grill is ready, place the scallops underneath for 3-4 minutes, then remove and set aside to rest for one minute.
  5. 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.
  6. Serve the rested scallops on two serving plates with the salad on the side.
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