Broiled scallops in the shell with toasted hazelnut and cilantro butter
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A scallop is a marine bivalve mollusc of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by shell collectors.
ingredients
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serves: 4
16 in prepared bay scallops the shell
2 tablespoons (25 g) unsalted butter (melted)
Salt and freshly ground black pepper
TOASTED HAZELNUT AND CILANTRO BUTTER:
2 tablespoons heaped unblanched hazelnuts
6 tablespoons (75 g) unsalted butter (softened)
2 tablespoons heaped cilantro leaves
2 tablespoons flat-leaf parsley leaves
1 tablespoon roughly chopped shallot
1 teaspoon lemon juice
Servings Per Recipe: 4
Amount per Serving
Calories: 1123
- Total Fat: 113.7 g
- Saturated Fat: 66.9 g
- Trans Fat: 4.1 g
- Cholesterol: 325 mg
- Sodium: 493.9 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 0.4 g
- Sugars: 0.3 g
- Protein: 9.9 g
preparation
1. Preheat the broiler. For the toasted hazelnut and cilantro butter, spread the hazelnuts in a baking pan and toast under the broiler for 4 to 5 minutes, shaking the pan now and then, until they are golden brown. Tip them into a clean dish towel and rub off the skins. Let cool, then chop them roughly and tip them into a food processor. Add the softened butter, the cilantro, parsley, shallot, lemon juice, a large pinch of salt, and some pepper. Blend together until well mixed.
2. Put the scallops on a large baking pan (cook them in batches, if necessary) and brush them with the melted butter. Season with a little salt and pepper, then broil, about 4 inches (10 cm) from the heat, for 1 1/2 minutes.
3. Drop a generous teaspoonful of the hazelnut and cilantro butter onto each scallop and return to the broiler for 1 1/2 minutes, until they are cooked through. Serve immediately.
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comments
Mommy_loves_to_cook
May 8, 2012