Scallops and Chicory in Hazelnutbutter
A community recipe by Sweet_CharlotteNot tested or verified by Nigella.com
Print me
Simmer the chicory with 50 grams of butter, juice of half a lemon, some water , pepper and salt until done (depending on the size 25-30 minutes). Cut off the end and slice in half. Pour some olive oil in a pan and wait until it's sizzling hot. Bake the chicory and the scallops on both sides for 1-2 minutes until they colour. Serve on a plate. Heat the rest of the butter and the hazelnut oil; add pepper and salt and the lemon juice. Pour the sauce over the scallops and the chicory. Sprinkle with truffle.
Simmer the chicory with 50 grams of butter, juice of half a lemon, some water , pepper and salt until done (depending on the size 25-30 minutes). Cut off the end and slice in half. Pour some olive oil in a pan and wait until it's sizzling hot. Bake the chicory and the scallops on both sides for 1-2 minutes until they colour. Serve on a plate. Heat the rest of the butter and the hazelnut oil; add pepper and salt and the lemon juice. Pour the sauce over the scallops and the chicory. Sprinkle with truffle.
Introduction
A grand starter. I made it for a friend the other night and we were both delighted.
A grand starter. I made it for a friend the other night and we were both delighted.
Ingredients
Serves: 2
Metric
Cups
- 10 scallops (cleaned)
- 1 chicory
- 1 lemon
- pepper
- salt
- 100 grams butter
- 20 millilitres hazelnut oil
- ground truffle
- 10 scallops (cleaned)
- 1 chicory
- 1 lemon
- pepper
- salt
- 4 ounces butter
- ⅔ fluid ounce hazelnut oil
- ground truffle
Method
Scallops and Chicory in Hazelnutbutter is a community recipe submitted by Sweet_Charlotte and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Serve with a beautiful white Tokay Pinot Gris.
Serve with a beautiful white Tokay Pinot Gris.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.