King scallops with hazelnut butter and caviar

This starter is pretty easy to manage and will certainly add the wow factor to your dinner table.

King scallops with hazelnut butter and caviar

Serves 4


  • 12 king scallops in shell
  • 200g unsalted butter
  • ½ lemon, zest only
  • Salt and pepper
  • 100g hazelnuts, toasted
  • Parsley, finely chopped


  1. Place the butter into a food processor.
  2. Add the lemon zest and season.
  3. Blitz till soft then fold in the parsley and nuts by hand. Do not blend as the end result would be too uniform.
  4. Lay a sheet of cling film onto a flat surface and place the butter into the middle. Form a sausage shape then roll up in the cling film. Tie up the edges and store in the fridge till needed.
  5. Dislodge the scallops from their shells and rinse to get rid of any grit. Remove the coral if you wish. I like to leave it attached.
  6. Place three scallops into each shell, season lightly with salt and pepper.
  7. Remove the butter from the fridge and cut into 1 cm thick slices and place 1 or 2 onto each shell, depending on how buttery you like them. You may prepare them to this stage up to 4 hours before needed.
  8. Preheat an overhead grill. Place the scallops into a large pan that fits them all.
  9. Cook on the hob for 5 minutes then place under the grill to finish melting the butter and to colour. 
  10. We served on sea salt to keep the shells steady, garnished with avruga caviar, samphire and finely diced tomatoes and sweet peppers to add colour.