Ingredients

Steps

• Heat a frying pan, add olive oil and shallot, and fry gently until softened.
• Mix butter, shallots, zest, herbs, and hazelnuts in a bowl and season with salt and pepper.
• Preheat the grill to a high setting.
• Place scallops on a tray, top with hazelnut butter, and grill for 3-4 minutes until cooked.
• Rest the scallops for one minute after removing them from the grill.
• Whisk mustard, vinegar, and rapeseed oil, then toss with lettuce and pea shoots.
• Serve three scallops per plate alongside the dressed salad.