Scallops with Brown Butter and Hazelnuts

Preheat the oven to 200°C.

Brown butter: Put the hazelnuts in a baking dish and roast until golden and the skins have started to blister. Tip into a clean tea towel and rub vigorously to remove the skins. Chop roughly.

Put the butter in a small saucepan and cook over a medium heat until a dark golden colour with a lovely nutty aroma. Add the nuts, spring onions, lemon juice and flat-leaf parsley.

To cook: Wipe the scallops with a wet kitchen towel if necessary and carefully cut off the tough band that runs around the outside. Season with sea salt and freshly ground pepper.

Melt the butter in a saut. pan and cook for 1-2 minutes each side or until only just cooked through. Pile the scallops into the shells and spoon over the warm hazelnut butter.