Scallops with hazelnut herb butter & pickled cherries

Ingredients

For the pickled cherries

• 150g white wine vinegar
• 150ml water
• 1 star anise
• 50g caster sugar
• A sprig of thyme
• 3 black peppercorns
• 1 tsp salt
• 150g cherries, halved, pitted and sliced

For the butter

• 30g raw shelled hazelnuts
• 100g unsalted butter
• 8g chervil
• 8g tarragon
• 1 shallot, finely chopped
• 2 tsp lemon juice

For the scallops

• 8 scallops, cleaned
• Rapeseed oil
• Picked chervil, to garnish

Method

To make the pickled cherries, put the vinegar, water, star anise, peppercorns, sugar and salt in a non-reactive pan with the thyme and bring to the boil, stirring. When the sugar has dissolved add the cherries and simmer for 2 mins. Turn off the heat and pour into a sterilised jar to cool.

To make the herb butter, preheat the oven to 180C. Place the hazelnuts in a roasting tray and roast for 6-8 mins, until they smell nutty. Pour into a clean tea towel and rub them to remove the skins.

Place the nuts in a food processor and blitz lightly to release their oils before adding the butter, herbs, shallot, lemon juice, a large pinch of salt and a grind of pepper. Blitz until you have a green-flecked butter.

Drain a couple of tablespoons of the pickled cherries onto kitchen roll, then chop.

Preheat the grill to high. Brush the scallops on both sides with a little rapeseed oil, and season with salt. Place in their shells or on a roasting tray, and grill for 1-2 mins, until they’re starting to colour. Turn them over and dot with the butter, then return to the grill for 1-2 mins more, until the butter has melted.

Scatter the cherries and picked chervil over the scallops, then serve in the shells. I’d serve some crusty bread alongside for moppage.

Image: Helen Cathcart