Scallops with Hazelnut and Coriander Butter with Green Label Semillon

Scallops with Hazelnut and Coriander Butter with Green Label Semillon

Ingredients

8 scallops in shell
Handful of hazelnuts
½ shallot, roughly chopped
½  bunch of coriander, leaves only, roughly chopped
½ bunch of mint, leaves only, roughly chopped
80g unsalted butter
1 tbsp lemon juice
1 tbsp lime juice

Method

Clean scallops and remove roe. Toast hazelnuts under grill for about 5 minutes, or until golden brown. Then remove hazelnut skins by rubbing in a tea towel.

Add shallot, coriander and mint to a food processor along with hazelnuts, butter, lemon and lime juice, a pinch of salt and grind of black pepper. Mix ingredients until roughly blended.

Cook scallops in a frying pan for 1 minute each side to colour. Place scallops back into shells, place 1 tablespoon of butter mixture on top of each and cook under a moderate grill until cooked through.

Top with a little coriander and squeeze of lemon.