| 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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