Roast the hazelnuts in a hot oven at 200°C until lightly coloured. Place the bread in a food processor with the grated lemon zest, parsley and hazelnuts. Blitz and then add a drizzle of olive oil so the crust is slightly moist. Season and set aside.
Place the scallops on the shells and brush with melted butter. Season and place under a hot grill for one minute. Remove and turn the grill down to half the heat. Place a ½cm slice of goat cheese on each scallop then top with the crust. Return to the grill for a further 3-4 minutes until the crust is golden. Remove and serve with dressed leaves and lemon wedges.