Time for a BARBECUE!
Scallops in shell with hazelnut and herb butter
This works really well as a starter, cooked after the main course is done and is resting. Have everything ready to go, in the fridge.
Serves 4 • Ready in 30 mins
Small bunch of herbs, such as flat-leaf parsley, tarragon, chives or thyme, finely chopped
30g skinned hazelnuts, toasted and roughly chopped or crushed
60g softened butter
Finely grated zest and juice of 1 lemon
12 scallops in shell
1tbsp capers, roughly chopped
1 small shallot, very finely chopped
Salt and freshly ground black pepper
Crusty bread, to serve
You will need:
A lidded BBQ
1 Mix the herbs and hazelnuts into the butter with 1tsp of lemon zest, a squeeze of lemon juice, and salt and pepper to taste.
If your scallops need preparing, carefully prise open the shells with a small knife, release the scallop from the shell with the knife and discard the muscle, skirt and black stomach sack. Rinse the scallops to remove any grit, pat them dry then place each scallop back in a half-shell with 1tbsp of the
