Ingreadient :

• 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
• 6 scallop shells
• 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

Direction :

1. Heat a BBQ until it’s hot and the coals are white.
2. Mix the butter, herbs, hazelnuts and lemon.
3. Pop 2 scallops in each shell, season, and then top with 1/6^th of the butter mixture.
4. Place the shells onto a tray and grill for 3 minutes until hot and bubbling.
5. 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.