Lemon Sole with Seaweed Butter & Scallops with Hazelnuts
These dishes of Lemon Sole with Seaweed Butter & Scallops with Hazelnuts use freshly foraged seaweed. There are many types of seaweed available in the UK.
Ingredients
Lemon Sole
- 4 lemon sole fillets
- Drizzle of oil
- Salt and pepper
Butter
- 150g butter softened
- 1 lemon zest
- 3 tbsp dried seaweed chopped
- Salt and pepper
- To serve – Wild garlic
Scallops with Hazelnut Butter
- 8 large cleaned scallops
- 150g butter softened
- 75g hazelnuts crushed
- 1 tsp seaweed
Method
Lemon Sole with Seaweed Butter
Mix the lemon and seaweed and then beat into the butter, then lay onto cling film, roll into a sausage shape and then chill.
Pan fry the fish in oil for 1 to 2 minutes. Flip over and season, cook for 1 more minute.
Wilt the wild garlic in a knob of the butter.
Scallops with Hazelnut Butter
Heat a bbq until the coals are white.
Mix the butter seaweed and hazelnuts, sit the scallops in the shell top with the butter and bbq until hot and bubbling.
Ingredients
Lemon Sole
- 4 lemon sole fillets
- Drizzle of oil
- Salt and pepper
Butter
- 150g butter softened
- 1 lemon zest
- 3 tbsp dried seaweed chopped
- Salt and pepper
- To serve – Wild garlic
Scallops with Hazelnut Butter
- 8 large cleaned scallops
- 150g butter softened
- 75g hazelnuts crushed
- 1 tsp seaweed
Method
Lemon Sole with Seaweed Butter
Mix the lemon and seaweed and then beat into the butter, then lay onto cling film, roll into a sausage shape and then chill.
Pan fry the fish in oil for 1 to 2 minutes. Flip over and season, cook for 1 more minute.
Wilt the wild garlic in a knob of the butter.
Scallops with Hazelnut Butter
Heat a bbq until the coals are white.
Mix the butter seaweed and hazelnuts, sit the scallops in the shell top with the butter and bbq until hot and bubbling.
