Yield: 1 servings
Measure | Ingredient |
---|---|
10 larges | King scallops; shelled |
120 millilitres | Virgin olive oil |
1 \N | Shallot; chopped |
2 \N | Rashers smoked back bacon; chopped |
50 millilitres | Fish stock |
50 millilitres | White wine |
20 grams | Dill; chopped |
30 grams | Hazelnuts; crushed |
3 \N | Garlic cloves; crushed |
1 \N | Lemon; juice of |
25 grams | Unsalted butter |
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.