Hazelnut butter grilled scallops with salad

1. 1

   For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured.

2. 2

   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.

3. 3

   Preheat the grill to high.

4. 4

   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.

5. 5

   For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce leaves and pea shoots into a bowl, drizzle over the dressing and stir to coat.

6. 6

   To serve, place three scallops onto each of 2 serving plates and serve with a pile of salad.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.