Method

• Step 1. Remove scallops from their shells. Give the shells a quick wash under the tap, dry, and place 3 on each plate.

• Step 2. Melt butter in a small saucepan and then add hazelnuts. Cook the hazelnuts (stirring) in the butter until the butter bubbles, froths and starts to brown. Remove saucepan from heat and continue to stir the hazelnuts until the butter froth subsides. Season with salt and pepper. Leave off the heat to one side until needed.

• Step 3. Cut finger limes in half and squeeze out “caviar” set aside.

• Step 4. Place a large heavy based non-stick pan over a medium high heat and heat oil. Place scallops in the pan and cook on one side until brown, then turn and cook until just cooked through. Careful not to overcook your scallops or they will end up quite rubbery.

• Step 5. You want your pan to be hot when adding the scallops so they start to sear as soon as they are placed in it. Don’t over crowd the pan as the scallops will sweat instead of sear. If the pan isn’t large enough to take all 12 scallops at once, with plenty of room around each scallop, cook them in two batches.

• Step 6. Remove scallops from pan once cooked and set aside on some paper towel.

• Step 7. Place a decent spoonful of hazelnuts on each scallop shell. Top with a scallop and then drizzle with the brown butter. Sprinkle with chives and finish them off with the “caviar” from the finger limes.

• Step 8. Slice left over finger lime and arrange around scallops for extra garnish.