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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:
25mins
Serves:
Units:

ingredients

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