Grilled Scallops with Lemon and Hazelnut Butter and Yuzu Mayo Dip with Crab Claws and Crudités

Seafood feast! James keeps this recipe for Grilled Scallops with Lemon and Hazelnut Butter and Yuzu Mayo Dip with Crab Claws and Crudités simple and lets the amazing ingredients speak for themselves. James used a splash of Aquavit from the Orkney Gin Co in his recipe.

Ingredients

8 Scallops roe attached
200g butter
1 small bunch of parsley, chopped
1 small bunch of dill, chopped
100g hazelnuts, chopped
1 lemon – juice and zest
Salt and pepper

To serve: 6 scallop shells

Yuzu Mayo dip with crab claws and crudités

Yuzu Mayo

3 egg yolks
1 tbsp Dijon mustard
200ml veg oil
2 tbsp ponzu
1 tbsp yuzu
Splash of aquavit (optional)

To serve

Lime wedges
Crab claws
Chicory
Baby carrots
Asparagus
Crudites
Green beans

Method

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Grilled Scallops with lemon and hazelnut butter

Heat a BBQ until it’s hot and the coals are white.
Mix the butter, herbs, hazelnuts and lemon.
Pop 2 scallops in each shell, season, and then top with 1/6^th of the butter mixture.
Place the shells onto a tray and grill for 3 minutes until hot and bubbling.

Yuzu Mayo dip with crab claws and crudités

To make the mayo, put the egg yolks and Dijon into a small food processor. Whilst blitzing, slowly drizzle in the oil. When thick, add the ponzu and yuzu juice.