King Scallops with Herb Butter & Pecan Nuts

by Stefan Kolsch

To make the butter place the coriander, mint, shallot, and butter into a food processor
SERVINGS    
 
3
PREPARATION TIME
10 MINS
COOKING TIME
10 MINS

Ingredients

Herb Butter:
½ bunch Coriander (chopped)
½ bunch Mint (chopped)
1 shallot (finely chopped)
60g Butter
1 tbsp Lemon juice
Salt and Pepper

King Scallops with Herb Butter & Pecan Nuts

Instructions

To make the butter place the coriander, mint, shallot, and butter into a food processor. Blend to a smooth consistency, season with lemon juice, salt & pepper and set aside.

9 King Scallops
9 Scallops shells
Olive Oil
2tbsp Pecan Nuts (chopped)
(Pecans can be substituted for walnuts)

 

Preheat the grill to a high temperature. Dry the scallops with kitchen paper. Drizzle a little oil into the shells. Place the scallops into the shells and cook under the grill for 2-3 minutes.

Remove from the grill; spread the herb butter over the scallops, sprinkle with nuts and cook for a further 2-3 minutes.

Serve immediately with french bread.

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