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


  • 8 fresh Scallops, cleaned with 4 shells reserved

  • wet sea salt

  • For the hazelnut butter

  • 150g unsalted butter, softened

  • 50 g chopped toasted Hazelnuts

  • 1 shallot, or small red Onion, finely chopped

  • 1 smallbunch of Chives, chopped

  • 2 Lemons, juice only

  • For the French dressing

  • 2 tsp dijon Mustard

  • 2 tbsp cider vinegar

  • 100ml sunflower oil

  • 100ml Olive oil

  • For the salad

  • mixed salad leaves

  • small handful basil

  • small bunch of chives, chopped


  • 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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