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Barbecued Scallops with Hazelnut Butter

This simple and delicious dish of scallops topped with hazelnut butter from James Martin can be served as a starter or light lunch.


  • For the hazelnut butter

  • For the French dressing

  • For the salad


  • 1.

    To make the hazelnut butter, mix all the ingredients and season with pepper.

  • 2.

    Put two cleaned scallops back into each shell and divide the hazelnut butter between them. Season with a pinch of sea salt.

  • 3.

    Replace the lids of the scallop shells and cook on a barbecue or under a hot grill for 3-5 minutes.

  • 4.

    To make the French dressing, whisk together the mustard and vinegar. Season with salt and pepper, slowly whisking in the oils. Use to dress the salad leaves and herbs.

  • 5.

    Serve the cooked scallops, on piles of wet sea salt with the dressed salad.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Barbecued Scallops with Hazelnut Butter.


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