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Scallops in shell with hazelnut and herb butter
Serves 4 as a starter Starters and mains
Ingredients
- small bunch herbs, such as flat-leaf parsley, tarragon, chives or thyme, finely chopped
- 30g skinned hazelnuts, toasted and chopped or crushed
- 60g butter, softened finely grated
- zest and juice 1 lemon
- 12 scallops in shell 1tbsp capers, roughly chopped
- 1 small shallot, very finely chopped
- crusty bread, to serve
Method
This recipe was devised for cooking on a Big Green Egg barbecue – but it works equally well for any barbecue with a lid.
Mix the herbs and hazelnuts into the softened butter along with 1tsp lemon zest, a squeeze of lemon juice and season with salt and freshly ground black pepper to taste.
Set the Egg to direct set-up with the stainless-steel grill in place, or no surfaces in place, [or set up a regular barbecue with a lid for direct cooking] and light to reach a temperature of 200–250C.
Carefully prise open each shell with a small knife, release the scallop from the shell with the knife and discard the muscle, skirt and black stomach sack. Rinse to remove any grit and pat dry, then put back in a half-shell with 1tbsp of the flavoured butter. Divide the capers and shallot among them.
Put the shells on the grill, or on the coals, close the lid and cook for 3–5 minutes, until the butter is bubbling and the scallops are lightly cooked. (Take care lifting the scallops out as dripping butter onto the coals will cause flare-ups.) Serve with a squeeze of lemon and bread to mop up the juices.
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