Steam-grilled Scallops with Scallions, Herb Butter, Apple and Hazelnut
By Staub
Steam-grilled Scallops with Scallions, Herb Butter, Apple and Hazelnut
By Staub
Yield/Serves:
Makes 4 servings
- 12 hazelnuts
- ¼ green apple
- 1 cup filtered water
- ½ lemon
- 1 stick butter (unsalted)
- 1 clove garlic
- 1 ounce mixed herbs (dill, tarragon, parsley, chives)
- 1 lemon
- Pepper & salt
- 16 scallions
- 1 tablespoon olive oil
- Pepper & salt
- 8 scallops
- 2 tablespoons olive oil
- ½ cup white wine
- Pepper & salt
Using a chef’s knife, chop the hazelnuts until well chopped, but not overly so. Preheat a frying pan on medium heat. Roast the hazelnuts until lightly colored/golden brown. Cool and set aside. Remove the core from the apple. Cut into the finest julienne. Add juice of half a lemon to the water. Add the apple and refrigerate until use.
Heat the butter in a small saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter.
Skim off the foam with a spoon. Line a mesh strainer with a few layers of cheesecloth or gauze, and set the strainer over a clean small saucepan. Carefully pour the warm butter through the cheesecloth. Keep warm over low heat. Remove all herb leaves from the stems. Mince as fine as possible. Set aside. Peal the garlic and mince as fine as possible. Add the herbs and the garlic to the butter. Add juice of one lemon. Season with pepper and salt. Keep warm on the lowest heat possible. You might even need to use a simmer mat/heat diffuser.
Clean and wash the scallions. Remove the dark green parts. In a metal bowl toss the scallions with the olive oil. Sprinkle with pepper and salt. Preheat the steam grill on medium heat. Once hot place the scallions on the grill in the opposite direction of the ridges. Grill for approximately 2 minutes until grill marks appear. Turn the scallions and grill for one more minute. Set aside.
Pat dry each scallop. Brush the scallops with some olive oil. Season with pepper and salt. Make sure that the seasoning covers all sides. Preheat the steam grill on medium heat. Once hot, place the scallops on the grill and grill for two minutes until grill marks appear. Turn the scallops, add the white wine and place the lid on the steam grill.
Serve the scallops over the grilled scallions and drizzle with some herb oil. Finish with some apple and toasted hazelnuts. Garnish with lemon zest and a dill top.
Heat the butter in a small saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter.
Skim off the foam with a spoon. Line a mesh strainer with a few layers of cheesecloth or gauze, and set the strainer over a clean small saucepan. Carefully pour the warm butter through the cheesecloth. Keep warm over low heat. Remove all herb leaves from the stems. Mince as fine as possible. Set aside. Peal the garlic and mince as fine as possible. Add the herbs and the garlic to the butter. Add juice of one lemon. Season with pepper and salt. Keep warm on the lowest heat possible. You might even need to use a simmer mat/heat diffuser.
Clean and wash the scallions. Remove the dark green parts. In a metal bowl toss the scallions with the olive oil. Sprinkle with pepper and salt. Preheat the steam grill on medium heat. Once hot place the scallions on the grill in the opposite direction of the ridges. Grill for approximately 2 minutes until grill marks appear. Turn the scallions and grill for one more minute. Set aside.
Pat dry each scallop. Brush the scallops with some olive oil. Season with pepper and salt. Make sure that the seasoning covers all sides. Preheat the steam grill on medium heat. Once hot, place the scallops on the grill and grill for two minutes until grill marks appear. Turn the scallops, add the white wine and place the lid on the steam grill.
Serve the scallops over the grilled scallions and drizzle with some herb oil. Finish with some apple and toasted hazelnuts. Garnish with lemon zest and a dill top.