Scallops with Hazelnut Brown Butter

Name: Scallops with Hazelnut Brown Butter
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

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

Source: Everyday Food, November 2006

25 mins 25 mins 4

Total Time Prep Servings

Ingredients

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

Directions

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.

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Reviews

How would you rate this recipe?

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.
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