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Scallops and Chicory in Hazelnutbutter

A community recipe by

Not tested or verified by Nigella.com

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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.

  • 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.
  • Additional Information

    Serve with a beautiful white Tokay Pinot Gris.

    Serve with a beautiful white Tokay Pinot Gris.

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