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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (2)

7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
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
Rating: Unrated
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.