Scallops with hazelnuts and sage

Preparation – 10 minutes

Peel and finely chop the garlic clove. Heat a large frying pan, without any butter or oil, and toast the hazelnuts in it for a few minutes. Roughly chop the hazelnuts and set aside.

Clean the scallops. If there is any white tissue attached to them, it is best to remove it. This is part of the sphincter muscle and is quite tough.

Pat the scallops dry with kitchen paper. Set aside a few small sage leaves for garnishing.

Finishing the scallops with hazelnuts and sage – 20 minutes

Heat a knob of butter in a frying pan, but do not use too much. Sear the scallops on each side so that they turn a nice golden brown. Immediately remove them from the pan, as a scallop which is overcooked will be tough.

Add an extra knob of butter to the pan and sauté the garlic with the sprigs of thyme and sage. After a few minutes, deglaze with white wine and allow to reduce to a nice sauce.

Remove the thyme and sage sprigs, and season the sauce with salt and pepper. Place the scallops back in the sauce to warm. Sprinkle the scallops with salt and pepper.

Place 5 scallops on each plate and pour the sauce over them. Garnish with chopped hazelnuts and a few sage leaves. Enjoy your meal!