| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Dilly, Dines, Out |
1 |
Servings |
INGREDIENTS
| 10 |
|
King scallops, shelled |
| 120 |
|
Virgin olive oil |
| 1 |
|
Shallot, chopped |
| 2 |
|
Rashers smoked back bacon |
|
|
chopped |
| 50 |
|
Fish stock |
| 50 |
|
White wine |
| 20 |
g |
Dill, chopped |
| 30 |
g |
Hazelnuts, crushed |
| 3 |
|
Garlic cloves, crushed |
| 1 |
|
Lemon, juice of |
| 25 |
g |
Unsalted butter |
INSTRUCTIONS
For the sauce, fry the shallots in a little olive oil then add the
bacon, garlic and hazelnuts. Add the stock and wine and reduce.
Meanwhile, lightly seal the scallops in a very hot, dry frying pan.
Season and turn the scallops, remove from the pan and keep warm.
Finish the sauce with dill, lemon juice and a knob of butter. Arrange
the scallops around a crisp green salad, drizzle the sauce over them
and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”