Ingredients for 4 servings
- 16 scallops
- 50 g (1.75 oz) almond powder
- 50 g (1.75 oz) hazelnut powder
- 2 tablespoons olive oil
- 80 g (2.8 oz) half-salt butter
- 50 g (1.75 oz) half-salt butter
- juice of 1/2 lemon
- 1 tablespoon sliced roasted almonds
- 1 tablespoon roasted crushed hazelnuts
- ground pepper
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