Ingredients

• 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 mustard
• ½ tbsp good quality white wine vinegar
• 1½ tbsp good quality rapeseed oil
• 1 Little Gem lettuce
• leaves separated
• 1 punnet pea shoots

Directions

• 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.