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Scallops with Hazelnut Brown Butter

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The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.

Source: Everyday Food, November 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To cook scallops in a dry skillet, they must be seared at high heat; this allows a crust to form and eliminates the need for oil. Wait until a crust develops before turning scallops over or they will stick to skillet and tear.

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Reviews

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How would you rate this recipe?
8
  • 7soleils
    1 AUG, 2011
    It was a success. I used almonds instead of hazelnuts the butter and white wine vinegar delicious over scallops and aragula. I served french green beans and a seasoned quinoa
    Reply
  • MS10224142
    7 JUN, 2008
    I substituted the hazelnuts with pistashios and it was delicious. My kids thought the brown butter with pistashio sauce smelled and tasted like candy. Consequently, the healthy dish was gone in a flash.
    Reply

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