Scallops with Hazelnut Butter

Fresh Scallops at The George CullingworthHere’s a recipe from our new summer menu for scallops in their shells with hazelnut butter and spring onions. Simple to make and a great summer treat.

King scallops
Washed scallop shells
Spring onions


Hazelnut butter
Toast hazelnuts in the oven, once cooled peel. Place butter, hazelnuts and coriander and cook for 30 mins, place in a blender and blitz until a small rough texture.

Heat a lightly oiled non stick pan until smoking add the scallops to the pan and season well turn after 2 mins and set aside.

Place scallops back into there shells and cover with the hazelnut butter place back into the oven to brown the topping, shred the spring onion and assemble as pictured.