Scallops With Hazelnut Browned Butter

Submitted by GourmetGradStudent

"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
• Ingredients: 6
• 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.