Scallops with hazelnuts and brown butter
From theiris 16 years ago
- 25 minutes to make
- Serves 4
My sister made these last week end for a birthday dinner. They were better than any scallops I've had at any restaurant and cost a lot less too.
Ingredients
- 6 tablespoons unsalted butter shopping list
- 1/4 cup hazelnuts skin removed and coarsly chopped shopping list
- 2 teaspoons white wine vinegar shopping list
- coarse salt and ground pepper to taste shopping list
- 1 lb. large sea scallops (about 12) cut in half horizontally shopping list
- 1 or 2 bunches baby arugula 1/2lb. washed and dried shopping list
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.
People Who Like This Dish 3
- kitchen_fantasy Bluffton, IN
- lunasea Orlando, FL
- wolfpackjack Raleigh, NC
- cheryilyn Salem, OR
- theiris Garden City, MI
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The Rating
Reviewed by 4 people-
Scallops with brown butter rock - so I know adding hazelnuts would be delicious...yummm. Thanks so much for sharing - great post!
lunasea
in Orlando loved it
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Wow... the taste robot is right.... we are highly compatible foodies... great post... saved to make this one... dave
wolfpackjack
in Raleigh loved it
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love a good scallop, but this is to die for
kitchen_fantasy
in Bluffton loved it
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