Remove sea scallops from their shells. Give the shells a quick wash under the tap, dry, and place on a large serving plate.
Zest and remove the juice vesicles from three blood limes. To remove the vesicles cut the limes in half after zesting, then carefully give them a squeeze between your fingers. They should start to pop out, use a small spoon to aid their removal. Mix zest and lime “caviar” in a small bowl.
Melt butter in a small saucepan and then add hazelnuts. Cook the hazelnuts (stirring) in the butter until the butter bubbles, froths and starts to brown. Remove saucepan from heat and continue to stir the hazelnuts until the butter froth subsides. Season with salt and pepper. Leave off the heat to one side until needed.
Place a large heavy based non stick pan over a medium high heat and heat oil. Place scallops in the pan and cook on one side until brown, then turn and cook until just cooked through. Don’t over cook your scallops or they will end up quite rubbery.
You want your pan to be hot when adding the scallops so they start to sear as soon as they are placed in it. Don’t over crowd the pan as the scallops will sweat instead of sear. If the pan isn’t large enough to take all 12 scallops at once, with plenty of room around each scallop, cook them in two batches.
Remove scallops from pan once cooked and set aside on some paper towel.
Place a decent spoonful of hazelnuts on each scallop shell. Top with a scallop and then drizzle with the brown butter. Sprinkle with chives and finish them off with the blood lime zest and “caviar” mix.
While plating the scallops sear a couple of blood limes in the pan you cooked your scallops in. Cut the blood limes in half, place them in the hot pan flesh side down, and sear. Serve them with the scallops, and guests can squeeze some additional blood lime juice over the top.
Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
Another delicious recipe from www.bellyrumbles.com