How to make it

  • In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes.
  • Immediately remove butter from pan to a small bowl. Stir the hazlenuts and vinegar to butter and season with salt and pepper. Cover to keep warm and set aside. Wipe out the pan with paper towel.
  • Season scallops generously with salt & pepper. Place same skillet over medium high heat. When hot cook scallops in 2 batches (to avoid steaming) till browned and opaque in center, turning only once with a spatula about 2 minutes total
  • Divide arugula onto serving plates, top with scallops and spoon hazlenut butter over scallops.

Reviews & Comments 4

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  • httpmom 9 years ago
    OMG...decadent! Nice one!
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    " It was excellent "
    kitchen_fantasy ate it and said...
    love a good scallop, but this is to die for
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    " It was excellent "
    wolfpackjack ate it and said...
    Wow... the taste robot is right.... we are highly compatible foodies... great post... saved to make this one... dave
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    " It was excellent "
    lunasea ate it and said...
    Scallops with brown butter rock - so I know adding hazelnuts would be delicious...yummm. Thanks so much for sharing - great post!
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