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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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1212 (98%)|
|Amt Per Serving||% DV|
|Total Fat 134.7g||180 %|
|Saturated Fat 28.7g||143 %|
|Monounsaturated Fat 88.3g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 54.2mg||17 %|
|Sodium 84.3mg||3 %|
|Potassium 276.8mg||7 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 9.6g|
|Protein 3.2g||5 %|
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Calories per serving: 1237
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