Christmas Recipes

Hazelnut Butter Scallops

Hazelnut Butter Scallops, Braised Leeks and Sage & Butternut Squash Purée Starter

Serves 4 | Prep time -10 mins | Cooking time 40 mins | Easy recipe

Ingredients:

Scallops
  • 12 Scallops
  • 1 tbsp Olive Oil
  • 80g Butter
  • 40g Hazelnut
  • 15g Fresh Parsley (finely chopped)
  • Salt & Pepper
Leeks
  • 2 Medium Leeks or 1 Large Leek
  • 1 tbsp Olive Oil
  • Salt & Pepper
  • 125ml White Wine
  • 75ml Water
  • ½ Lemon (juice)
Sage & Butternut Squash Purée
  • 1 Small Butternut Squash
  • 1 Brown Onion
  • 4 Large Garlic gloves
  • 8g Fresh Sage (1 handful)
  • 2 tbsp Olive Oil
  • 140ml Double Cream
  • Salt & Pepper

Equipment needed: flat baking tray, vegetable peeler, food processor/ blender and non-stick frying pan.

Method:

  1. Heat oven to 200C
  2. Add the hazelnut and roast for 5-8 minutes until golden brown. When they are cool roughly chop them.
  3. Slice butternut squash in half lengthways and scrape out the seeds. Peel the skin of the butternut squash with a vegetable peeler. Dice up the squash into 1cm cubes.
  4. Peel brown onion and remove the root end. Slice it into quarters.
  5. Line a flat baking tray with parchment paper. Add the diced butternut squash, onion quarters, garlic cloves (with the skin on) and sage leaves. Add the olive oil and season the vegetables with salt and pepper.
  6. Roast the vegetables in the oven for 20-25 minutes until the squash is soft and roasted
  7. Add squash, onion quarters and sage leaves to a food processor/ blender. Squeeze the roasted garlic out of their skin and into the blender. Add the cream and season with salt and pepper. Blend until it is smooth. Keep the purée warm in a pan until you are ready to serve.
  8. Slice leeks into 1cm rounds. Get a large frying pan, add the olive oil and heat to a medium heat.
  9. When hot, add the leeks and cook for 3 minutes. Add the wine and water and cook for a further 8 minutes until the liquid has nearly evaporated and the leeks are soft.
  10. Add the lemon juice and season with salt and pepper. Keep the leeks warm in a warming oven until you are ready to serve.
  11. When ready to eat, add the scallops to kitchen paper and pat them dry. Season one side of the scallop with salt and pepper.
  12. Heat a frying pan to a high heat and add a dash of olive oil.
  13. When the pan is piping hot add the seasoned scallop side to cook first. Season the other side of the scallop and cook for 1.5 minutes.
  14. Flip the scallop over and cook for another 1.5 minutes. When you flip the scallop, add the butter to the pan and baste the scallops with the melted butter. Allow the butter to go a nutty brown colour.
  15. Please note if you have large scallops they will require a slightly longer cooking time.
  16. Just before the scallop have finished cooking add the chopped hazelnuts and parsley to the pan.
 

To serve

Add a dollop of the purée to one side of the plate and scrape it in a circular direction. Add the leeks towards the centre of the plate. Top with three scallops per plate and drizzle the hazelnut and parsley butter over the cooked scallops.      

Recipe by our guest chef, Ali Pumfrey

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