You would know by now that I have a knack for scallops. When I was living in Malaysia, fresh and juicy scallops were hard to come by and they are expensive. So, scallops are basically luxury seafood in Malaysia and best eaten in restaurants since they have access to fresh scallops.
This scallop recipe spells French and Manu Feildel 🙂 And when Manu introduced this recipe in his book Manu’s French Bistro, he mentioned that the three most important ingredients in French cooking is butter, butter and butter (hahaha). This dish accentuates the earthiness flavour of hazelnut butter and yet does not overwhelm the natural taste of the juicy scallops. A superb and easy-to-prepare dish when entertain guests at home.
Scallops with Hazelnut Butter (adapted from Manu Feildel’s Manu’s French Bistro)
80g unsalted butter, at room temperature and chopped
40g finely chopped hazelnuts (or doing short pulses in the blender)
20g panko breadcrumbs (store-bought)
juice from 1/2 lemon
finely ground black pepper
12 fresh scallops
1. Place butter, chopped hazelnuts, breadcrumbs, lemon juice and a pinch of pepper in a bowl and mix well. Roll out a piece of clear plastic wrap (glad wrap) on the bench top.
2. Once the butter mixture is ready, spoon them onto the clear plastic wrap in the shape of a log. Fold the clear plastic wrap on top of the butter mixture tightly while shaping into a thick log. Roll it tightly and fold in the sides securely. Wrap with foil and then refrigerate until firm (about 1 hour).
3. Preheat the oven to 180 celsius. Place each scallops in small pie/tart tins with flat, not-so-deep bottoms. Remove the hazelnut butter from fridge and unwrap. Slice into 5mm thickness disc. Then place the disc on top of each scallops.
4. Place the tins onto a baking tray and bake for 5 minutes or until the butter has melted and the scallops just cooked through.
5. Remove and season the scallops with sea salt and ground black pepper. Serve immediately.