6 large scallops, cleaned (shells optional for presentation)
1 tsp olive oil
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
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 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.
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.