Scallops in Hazelnut Brown Butter |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Andrew Carter is a chef from London opening a hamburger restaurant in Moscow, made this at my home and we have reproduced it many times Scallops in hazelnut brown butter: Ingredients:
9 scallops |
2 tablespoons butter |
10 hazelnuts, chopped |
3 teaspoons canola oil |
2 teaspoons moscatel vinegar |
Directions:
1. Toast off 30 grams hazelnuts to release their aroma, then chop or blend. Sear off the scallops in very hot oil for a minute or so on each side, then arrange on a plate and season. Melt 100 grams butter, cook until solids turn golden brown and release a nutty aroma. Add 2 tbsp Moscatel vinegar, some salt and pepper, the nuts, and chopped parsley. Spoon the sauce over the scallops and serve with St. Joseph Blanc, Pierre Gaillard 1997 .
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