Scallops in Hazelnut Brown Butter

Andrew Carter is a chef from London opening a hamburger restaurant in Moscow, made this at my home and we have reproduced it many times Scallops in hazelnut brown butter:

• Ready In: 25 mins
• Serves: 4
• Yields: 9 scallops

Ingredients

• 9  scallops
• 2  tablespoons butter
• 10  hazelnuts, chopped
• 3  teaspoons canola oil
• 2  teaspoons  moscatel vinegar

Directions

1. Toast off 30 grams hazelnuts to release their aroma, then chop or blend. Sear off the scallops in very hot oil for a minute or so on each side, then arrange on a plate and season. Melt 100 grams butter, cook until solids turn golden brown and release a nutty aroma. Add 2 tbsp Moscatel vinegar, some salt and pepper, the nuts, and chopped parsley. Spoon the sauce over the scallops and serve with St. Joseph Blanc, Pierre Gaillard 1997".