King Scallops with Hazelnut And Bacon Sauce

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Try this King Scallops with Hazelnut And Bacon Sauce recipe, or contribute your own.


3 Garlic; crushed
1 Lemon; juice of
25 g Unsalted butter
10 lg King scallops; shelled
120 ml Virgin olive oil
1 Shallot; chopped
30 g Hazelnuts; crushed
50 ml Fish stock
50 ml White wine
20 g Dill; chopped
2 Rashers smoked back bacon;

Original recipe makes 1 servings



For the sauce, fry the shallots in a little olive oil then add the bacon, garlic and hazelnuts. Add the stock and wine and reduce. Meanwhile, lightly seal the scallops in a very hot, dry frying pan. Season and turn the scallops, remove from the pan and keep warm. Finish the sauce with dill, lemon juice and a knob of butter. Arrange the scallops around a crisp green salad, drizzle the sauce over them and serve.

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