16 Latimers King Scallops
25g /1 oz butter
Salt and pepper
Topping – 20g/ ¾ oz hazelnuts or pinenuts
75g/3oz unsalted butter
7g/¼oz chopped shallot
1 tsp lemon juice
A few coriander & parsley leaves.
Toast the chopped nuts for 4-5 minutes until golden.
Mix with softened butter, coriander, shallot, parsley and lemon juice, salt and pepper.
Loosen the scallop from the shell, brush with melted butter and grill for 2 minutes.
Spread the nut mixture evenly onto the scallops and grill for 1½minutes.
If we don’t have Dive Caught King Scallops in the shell, please ask & we normally have spare shells for sale – looks fantastic for entertaining!