Barbecued Scallops with Hazelnut Butter

Its now been a month or so since we returned from our epic trip to the West, yet Browny and Rad are still talking about their favourite dish this year. It is always a bonus when a fishmonger not only sells you some sublimely fresh seafood, but when they also offer free advice and recommendations about how to cook the produce, it makes it taste even better.

Whilst I manned the car in the buzzing hub of Lyme Regis, Rad and Browny disappeared like two mischievous school boys in the Old Watch House fishmongers and returned with a ton of scallops and some red bream.

The chap in charge suggested that we grilled the scallops on the barbie and then, once on the verge of being cooked dip them into a homemade, warm toasted hazelnut butter (which you make by simply toasting some hazlenuts in a pan and then creating a beurre noisette) and squeeze on some lemon juice and sprinkle with salt.



We were in heaven. It doesn’t get much better than sitting round a camp fire with friends and loved ones in the heart of the stunning rural Dorset countryside, listening to chilled, classic tunes and indulging in beauties such as these.

By Cowie

If you need a more detailed recipe it seems James Martin has one which you can follow. But you don't need it really.