Scallops - grilled in the shell with hazelnut parsely & coriander butter
Gathered a good catch of scallops and tried a few in this Rick Stein's recipe ... really quite good
(8 scallops for 2 people) 1 tablespoon of unblanched hazelnuts - roast under the grill for 4-5 mins put to cool, peal and mince in a blender add 1 tablespoon of parsely, coriander, 75 gr softened butter, 1/2 tablespoon shallots, 1 teaspoon lemon juice, salt & pepper and blend again all together keep the scallops in the shell, brush with some melted butter, put under the grill for 1 & 1/2 min at about 10 cm from the top grilling coil put a good dullop of the blended butter with hazelnuts & herbs over the scallops and back again under the grill for another 2 mins max serve immediately
Found it an unusual combination but VERY good
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_________________ Il mio mare e i miei fondali sono quelli del golfo de La Spezia
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