16 large sea scallops
1 oz unsalted butter, melted
20 g unblanched hazelnuts
3 oz unsalted butter softened
7 g (3/4 oz) coriander leaves
2 T flat leaf parsley
1/4 oz. shallots chopped
1 tsp lemon juice
Toast the hazel nuts in the oven and rub off the excess skins. Leave to cool then chop them roughly and process them in the food processor. Add the softened butter with the coriander, parsley, shallots, and lemon juice. Add a pinch of salt and pepper and blend together well.
Cook the scallops that have been brushed with butter either in the oven or on the stove top. It should only take a few minutes.
Drop a generous teaspoon of hazelnut and coriander butter on each scallop and return to cooking just another minute or two until cooked through.
Sprinkle with a touch of sea salt.
Serve immediately.
L'Assiette de Paris - wine class