King scallops with hazelnut and bacon sauce

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.

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Converted by MM_Buster v2.0l.

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