Rick Steins cooks grilled scallops with hazelnut and coriander Butter on Saturday Kitchen.

The ingredients are: 4 King Scallops in their shells, 1 handful hazelnuts, 1 large bunch coriander (leaves only), Half a shallot, salt and pepper, 2 tablespoons lemon juice and 80g unsalted butter.

To prepare the dish, Clean scallops and remove roe.

Toast the hazelnuts for about 5 mins under the grill or until golden brown.

Remove skins of hazelnuts by rubbing in a tea towel.

Roughly chop the shallot and coriander, and add to a food processor along with the hazelnuts, butter, lemon juice and a pinch of salt and grind of pepper.

Blitz the ingredients until roughly blended and mixed.

Fry off the scallops for 1 min on each side to colour
Put the scallops back in their shells, add a good tablespoon of the butter mix and put under the grill until cooked through.

Serve immediately, garnish with a little fresh coriander and squeeze of lemon.