Name: Scallops With Hazelnut Browned Butter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
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)

Recipe by GourmetGradStudent

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

Ready In:: 25mins
Serves:
Units:

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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

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.
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.
Top Arugula with scallops and spoon hazelnut butter over the scallops to dress.

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