by James Martin Delicate scallops with a nutty flavour are the ideal starter
Serves 4-6
Ingredients: 12 scallops in shells
3 banana shallots, sliced
50g hazelnuts, shells removed
100g butter
Zest of one lemon
10g chopped parsley
10g chopped chives
Salt and pepper
Method:
1. Pre-heat the oven to 180°c.
2. Remove scallops from shells and take off the roes.
3. Place three scallops per person into 4 shell halves and place them on a baking tray. Set aside.
4. Toast the hazelnuts lightly in a pan, then add the butter and shallots, cook for a couple more minutes and remove the pan from the heat.
5. Add the lemon zest and shallots
6. Spoon the sauce over the scallops, season with salt and pepper and gently slide the baking tray into the oven.
7. Cook for 10 minutes
8. Remove from the oven, sprinkle with the chopped herbs and serve.
by James Martin
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