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

Name: Grilled Scallops with Lemon and Hazelnut Butter and Yuzu Mayo Dip with Crab Claws and Crudités - Jam
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; 3 egg yolks; 1 tbsp Dijon mustard; 200ml veg oil; 2 tbsp ponzu; 1 tbsp yuzu; Splash of aquavit (optional); Lime wedges; Crab claws; Chicory; Baby carrots; Asparagus; Crudites; Green beans; 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.; 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.

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

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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
3 egg yolks
1 tbsp Dijon mustard
200ml veg oil
2 tbsp ponzu
1 tbsp yuzu
Splash of aquavit (optional)
Lime wedges
Crab claws
Chicory
Baby carrots
Asparagus
Crudites
Green beans
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.
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.