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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.35 Kcal (2162 kJ) | ||
| Calories from fat | 332.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.94g | 57% | |
|---|---|---|---|
| Cholesterol | 130.83mg | 44% | |
| Sodium | 741.18mg | 31% | |
| Potassium | 495.42mg | 11% | |
| Total Carbs | 34.1g | 11% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 15.46g | 31% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.1mg | 11% | |
| Calcium | 118.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 256.83 Kcal (1075 kJ) | ||
| Calories from fat | 165.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.38g | 57% | |
|---|---|---|---|
| Cholesterol | 65.07mg | 44% | |
| Sodium | 368.66mg | 31% | |
| Potassium | 246.42mg | 11% | |
| Total Carbs | 16.96g | 11% | |
| Sugars | 0.71g | 6% | |
| Dietary Fiber | 0.92g | 7% | |
| Protein | 7.69g | 31% | |
| Vitamin C | 4.5mg | 15% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1mg | 11% | |
| Calcium | 59.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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