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Good afternoon | 2nd September 2010
King Scallops with Herb Butter & Pecan Nuts
| 9 King Scallops |
| 9 Scallops shells |
| Olive Oil |
| 2tbsp Pecan Nuts (chopped) |
| (Pecans can be substituted for walnuts) Herb Butter: |
| ½ bunch Coriander (chopped) |
| ½ bunch Mint (chopped) |
| 1 shallot (finely chopped) |
| 60g Butter |
| 1 tbsp Lemon juice |
| Salt and Pepper |
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.
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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