Scallops roasted in their shell with shallot and hazelnut butter

1. Take 50g butter and melt in a small pan over a low heat, add the shallots and garlic and cook with the lid on until soft and sweet. Leave it cool.
2. Bring a small pan of water to the boil and cook the chives for one minute, drain and refresh in cold iced water. Chop finely and squeeze any water out through a clean tea towel.
3. Add the remaining butter to a blender with the cooled shallots and garlic, lemon zest, juice, chives, salt and pepper. Blitz together. Scrape into a bowl and fold through the crushed hazelnuts. Keep some hazelnuts back for garnish.
4. Pat dry the scallops and lightly coat with sunflower oil and season with salt. Place each scallop back in their shell and bake the scallops for 3 minutes. Remove from the oven and add a teaspoon of butter and place on the top of each scallop cook for another 3 minutes until caramelised and bubbling. Garnish with extra hazelnuts and chopped chives. Any butter you have leftover roll up between parchment paper into a cylindrical shape and scrunch at each end. Freezes perfectly.

Fishmongers will usually give you the scallops shells if you ask nicely.