Barbecued Scallops with Hazelnut Butter

James Martin

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

Method

To make the hazelnut butter, mix all the ingredients and season with
pepper.
Put two cleaned scallops back into each shell and divide the hazelnut
butter between them. Season with a pinch of sea salt.
Replace the lids of the scallop shells and cook on a barbecue or under
a hot grill for 3-5 minutes.
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.
Serve the cooked scallops, on piles of wet sea salt with the dressed
salad.