King scallops with hazelnut and bacon sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | King scallops; shelled |
| 120 | millilitres | Virgin olive oil |
| 1 | Shallot; chopped | |
| 2 | Rashers smoked back bacon; chopped | |
| 50 | millilitres | Fish stock |
| 50 | millilitres | White wine |
| 20 | grams | Dill; chopped |
| 30 | grams | Hazelnuts; crushed |
| 3 | Garlic cloves; crushed | |
| 1 | Lemon; juice of | |
| 25 | grams | Unsalted butter |
Directions
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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