Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.3 Kcal (1358 kJ) | ||
| Calories from fat | 204.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.78g | 35% | |
|---|---|---|---|
| Cholesterol | 92.28mg | 31% | |
| Sodium | 758.89mg | 32% | |
| Potassium | 412.8mg | 9% | |
| Total Carbs | 6.91g | 2% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 25.11g | 50% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 223.87 Kcal (937 kJ) | ||
| Calories from fat | 141.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.72g | 35% | |
|---|---|---|---|
| Cholesterol | 63.7mg | 31% | |
| Sodium | 523.87mg | 32% | |
| Potassium | 284.96mg | 9% | |
| Total Carbs | 4.77g | 2% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.5g | 3% | |
| Protein | 17.34g | 50% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1mg | 8% | |
| Calcium | 17.7mg | 3% | |
* 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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