Scallops With Hazelnut Browned Butter

I saw this recipe on KQED's Everday Food. It looked so good I had to find it and share with everyone.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 6  tablespoons unsalted butter
• 1⁄4 cup hazelnuts, skins removed and coarsely chopped
• 2  teaspoons white wine vinegar
•  coarse  salt and pepper
• 1  lb  large scallop, muscles removed, cut in half horizontally
• 1 -2  bunch baby arugula (about 1/2 a pound)

Directions

1. In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar and season with salt and pepper. Cover to keep warm. 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 until browned and opaque in the center. Turn over once, about 2 minutes total.
3. Top Arugula with scallops and spoon hazelnut butter over the scallops to dress.