Ingredients

Serves 4 (entree)

12 scallops in the shell
100gr reduced salt butter (soft)
½ bunch chives
50gr chopped hazelnut
30gr panko breadcrumbs (Japanese)
½ lemon (juiced)
Salt & pepper
1kg rock salt

Method

In a bowl mix together butter, chives, hazelnut, breadcrumbs, lemon juice and a pinch of pepper.
Place the butter on a piece of glad wrap and roll like a sausage and then roll that sausage in foil and reserve in the fridge until hard.

On an oven tray sprinkle some of the rock salt and arrange the scallop shells so that they stay flat.
Cut the butter in ½ cm slices and place on each of the scallops.
Place the tray in the oven at 180ºC for 5 minutes, then place on serving plate with rock salt on the bottom and finish with a little salt and pepper.