Scallops with hazelnut and coriander butter: Serves 2
Rick Stein is one of our foodie heroes – the way he cooks with seafood is inspired. This recipe is a go-to dish for when Sally Scarborough is entertaining. Over the years she has replaced the scallops with Balmain bugs and prawns. It’s a very Australian dish, and that’s why we love it.
4 scallops in shell
Handful of hazelnuts
½ bunch of coriander, leaves only, roughly chopped
½ bunch of mint, leaves only, roughly chopped
½ shallot, roughly chopped
80g unsalted butter
sea salt and black pepper
1 tbsp lemon juice
1 tbsp lime juice
Clean scallops and remove roe. Toast hazelnuts under grill for about 5 mins, or until golden brown. Then remove hazelnut skins by rubbing in a tea towel.
Add shallot, coriander and mint to a food processor along with hazelnuts, butter, lemon and lime juice and a pinch of salt and grind of black pepper. Mix ingredients until roughly blended.
Cook scallops in a frying pan for 1 min each side to colour. Place scallops back into shells, place 1 tablespoon of butter mixture on top and cook under a moderate grill until cooked through.
Top with a little coriander and squeeze of lemon. Serve immediately with a glass of Green Label Semillon.