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Scallops with Hazelnut Brown Butter


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2006


  • 6 tablespoons unsalted butter
  • 1/4 cup hazelnuts, skins removed coarsely chopped
  • 2 teaspoons white-wine vinegar
  • Coarse salt and ground pepper
  • 1 pound large sea scallops (about 12), muscles removed, cut in half horizontally
  • 1 to 2 bunches (about 1/2 pound total) arugula (preferably baby), washed well and dried


  1. In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar, and season with salt and pepper. Cover hazelnut butter to keep warm, and set aside. Wipe out pan with a paper towel.

  2. Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula, about 2 minutes total.

  3. Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.

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.

Reviews Add a comment

  • 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
  • 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.