Grilled Scallops in the shell #TrickyFishy

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.

Serve immediately.

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!

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