Scallops with hazelnut butter
Posted on May 24th, 2013
If you have a special occasion coming up and need an excuse to drink some sparkling wine with your dinner then look no further. Here’s a delicious recipe for scallops, which goes really well with Pongracz sparling wine. It’s described as having “a wonderful foaming mousse and persistent bead with a classic yeast and biscuit character that culminates in a full, fruity finish. Its crisp green apple tones and baked bread nuttiness sets it apart from other Méthode Cap Classiques” and is a personal favourite of mine.
Ingredients for two people, takes 15 minutes to prepare and cook.
1 tsp olive oil
1 shallot, peeled, finely sliced
75g/2½oz butter, softened
½ lemon, zest only
1 tbsp finely chopped fresh flat parsley
1 tbsp finely chopped fresh chives
45g/1½oz hazelnuts, finely chopped
salt and freshly ground black pepper
6 scallops, cleaned
For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured.
Place the butter into a bowl and add the cooked shallot, along with all the remaining scallop ingredients, except the scallops. Season, to taste, with salt and freshly ground black pepper and mix well.
Preheat the grill to high.
Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut butter. Place under the grill for 3-4 minutes, or until just cooked through. Remove from the grill and set aside to rest for one minute.
Serve with a crisp green salad, or if you want something more substantial some creamy mashed potatoes. And a glass of Pongracz – delicious!