Name: King Scallops with Hazelnut And Bacon Sauce
Ingredients: 10 lg King scallops; shelled; 120 ml Virgin olive oil; 1 Shallot; chopped; 2 Rashers smoked back bacon; chopped; 50 ml Fish stock; 50 ml White wine; 20 g Dill; chopped; 30 g Hazelnuts; crushed; 3 Garlic cloves; crushed; 1 Lemon; juice of; 25 g Unsalted butter

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Dilly, Dines, Out	1	servings

INGREDIENTS

10	lg	King scallops; shelled
120	ml	Virgin olive oil
1		Shallot; chopped
2		Rashers smoked back bacon; chopped
50	ml	Fish stock
50	ml	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.
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