Hazelnut-Flavored Scallop Carpaccio

• 3 5/16 tablespoons hazelnuts
• 6 scallops fresh
• 2 tablespoons hazelnut oil
• 1 lime zest
• coarse salt
• ground black pepper
• dill chopped
• 2 slices black bread
• 1 tablespoon sunflower oil

1. Dry roast hazelnuts in a skillet. Watch carefully as they burn quickly.
2. Let cool, and coarsely chop.
3. With a very sharp knife, cut the scallops in thin slices (2 or 3 depending on the thickness of the scallops) and arrange them in a rosette on 2 plates. Season with a drizzle of hazelnut oil, lime zest, salt, a little bit of pepper, dill, and chopped hazelnuts.
4. Cut the dark bread into cubes, and fry in a pan with a tablespoon of sunflower oil to crisp. Place on a on a paper towel to absorb excess grease.
5. Add to St. Jacques carpaccio and taste, if you want a stronger lemon flavor, place half a green lemon on the side of the the plate.

hazelnuts, fresh, hazelnut oil, lime zest, salt, ground black pepper, dill, black bread, sunflower oil

Taken from www.yummly.com/recipe/Hazelnut-Flavored-Scallop-Carpaccio-782079 (may not work)