Scallops With Hazelnuts And Brown Butter |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
1/4 cup hazelnuts skin removed and coarsly chopped |
2 teaspoons white wine vinegar |
coarse salt and ground pepper to taste |
1 lb. large sea scallops (about 12) cut in half horizontally |
1 or 2 bunches baby arugula 1/2lb. washed and dried |
Directions:
1. In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes.
2. 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.
3. 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
4. Divide arugula onto serving plates, top with scallops and spoon hazlenut butter over scallops.
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