Hazelnut butter grilled scallops with salad recipe
 These scallops, delicately flavoured with fresh herbs, lemon zest and rich hazelnuts, take less than ten minutes to cook. 1 tsp olive oil1 shallot, peeled, finely sliced75g/2½oz butter, softened½ lemon, zest only1 tbsp finely chopped fresh chervil 1 tbsp finely chopped fresh chives 45g/1½oz hazelnuts, finely choppedsalt and freshly ground black pepper 6 scallops, cleaned 1 tsp olive oil 1 shallot, peeled, finely sliced 75g/2½oz butter, softened ½ lemon, zest only 1 tbsp finely chopped fresh chervil 1 tbsp finely chopped fresh chives 45g/1½oz hazelnuts, finely chopped salt and freshly ground black pepper 6 scallops, cleaned ½ tbsp wholegrain mustard½ tbsp good quality white wine vinegar1½ tbsp good quality rapeseed oil1 Little Gem lettuce, leaves separated1 punnet pea shoots ½ tbsp wholegrain mustard ½ tbsp good quality white wine vinegar 1½ tbsp good quality rapeseed oil 1 Little Gem lettuce, leaves separated 1 punnet pea shoots Method For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured.Place the butter into a bowl and add the cooked shallot, along with all the remaining scallop ingredients, except the scallops. Season, to taste, with salt and freshly ground black pepper and mix well.Preheat the grill to high.Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut butter. Place under the grill for 3-4 minutes, or until just cooked through. Remove from the grill and set aside to rest for one minute.For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce leaves and pea shoots into a bowl, drizzle over the dressing and stir to coat.To serve, place three scallops onto each of 2 serving plates and serve with a pile of salad. For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured. For the scallops, heat a frying pan until warm, add the olive oil and shallot and fry gently until softened but not coloured. Place the butter into a bowl and add the cooked shallot, along with all the remaining scallop ingredients, except the scallops. Season, to taste, with salt and freshly ground black pepper and mix well. Place the butter into a bowl and add the cooked shallot, along with all the remaining scallop ingredients, except the scallops. Season, to taste, with salt and freshly ground black pepper and mix well. Preheat the grill to high. Preheat the grill to high. Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut butter. Place under the grill for 3-4 minutes, or until just cooked through. Remove from the grill and set aside to rest for one minute. Place the scallops onto a grill tray and top each scallop with a spoonful of the hazelnut butter. Place under the grill for 3-4 minutes, or until just cooked through. Remove from the grill and set aside to rest for one minute. For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce leaves and pea shoots into a bowl, drizzle over the dressing and stir to coat. For the salad, whisk the mustard, vinegar and oil together in a bowl. Place the lettuce leaves and pea shoots into a bowl, drizzle over the dressing and stir to coat. To serve, place three scallops onto each of 2 serving plates and serve with a pile of salad. To serve, place three scallops onto each of 2 serving plates and serve with a pile of salad.