Tried&Tested: Rick Steins’ Scallops with a Hazlenut and Coriander Butter

This recipe is adapted from Rick Stein’s Book – A Seafood Lovers Guide. This book we’ve had for ages and its pretty battered and well used – a sure sign of a good book!rick-steins-seafood-lovers-guide-16447l3

Saying that, its been a while since I last had it out. I was looking for inspiration for a quick and easy scallop recipe after picking up a few gorgeous looking king scallops at the weekend.

Serves 2 as a starter


  • 4 King Scallops in their shells
  • 1 handful hazelnuts
  • 1 large bunch coriander – leaves only
  • Half a shallot
  • salt and pepper
  • 2 tablespoons lemon juice
  • 80g unsalted butter


  1. Clean scallops and remove roe
  2. Toast the hazelnuts for about 5 mins under the grill or until golden brown

  3. Remove skins of hazelnuts by rubbing in a tea towel

  4. Roughly chop the shallot and coriander, and add to a food processor along with the hazelnuts, butter, lemon juice and a pinch of salt and grind of pepper.IMG_2917

  5. Blitz the ingredients until roughly blended and mixed.

  6. Fry off the scallops for 1 min on each side to colour

  7. Put the scallops back in their shells, add a good tablespoon of the butter mix and put under the grill until cooked through.

  8. Serve immediately, garnish with a little fresh coriander and squeeze of lemon.

Happy eating 🙂



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