Scallops With Hazelnut Browned Butter |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I saw this recipe on KQED's Everday Food. It looked so good I had to find it and share with everyone. Ingredients:
6 tablespoons unsalted butter |
1/4 cup hazelnuts, skins removed and coarsely chopped |
2 teaspoons white wine vinegar |
coarse salt and pepper |
1 lb large scallop, muscles removed, cut in half horizontally |
1 -2 bunch baby arugula (about 1/2 a pound) |
Directions:
1. 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.
2. 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.
3. Top Arugula with scallops and spoon hazelnut butter over the scallops to dress.
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