Scallops With Hazelnut Brown Butter Recipe

Name: Scallops With Hazelnut Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 6 tablespoons butter; 1/4 cup hazelnuts, skins removed; 2 teaspoons white wine vinegar; 1 pinch salt; 1 pinch ground black pepper; Green Beans; 1 lb green beans, trimmed; salt; black pepper; 1 tablespoon extra virgin olive oil; 1/2 lemon, zest of; 1/2 lemon, juice of; Scallops; 1 lb sea scallops, about 1-inch thick (about 12); salt; black pepper; 1 lb baby arugula

Servings: persons

Sauce
6 tablespoons butter
1/4 cup hazelnuts, skins removed
2 teaspoons white wine vinegar
1 pinch salt
1 pinch ground black pepper
Green Beans
1 lb green beans, trimmed
salt
black pepper
1 tablespoon extra virgin olive oil
1/2 lemon, zest of
1/2 lemon, juice of
Scallops
1 lb sea scallops, about 1-inch thick (about 12)
salt
black pepper
1 lb baby arugula

1
Preheat a skillet over medium heat. Add butter and cook 4 min, until a nutty brown color. Chop hazelnuts and add to butter. Pour into a small saucepan to keep warm. Add vinegar, salt and pepper.
2
Add green beans to boiling salted water. After 3-4 minutes, remove to a serving platter. Sprinkle with salt and pepper, drizzle with olive oil. Add lemon zest and juice.
3
Trim tough muscle from scallop. If scallops are thick, slice through horizontally. Sprinkle with salt and pepper. Using the same skillet used for the brown butter, over medium-high heat, sear scallops about 1 minute on each side.
4
Divide arugula between 4 plates. Toss scallop slices over arugula. Pour over brown butter. Serve with green beans on the side.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Sauce, 6 tablespoons butter, 1/4 cup hazelnuts, skins removed, 2 teaspoons white wine vinegar, and more.

Yes, Scallops With Hazelnut Brown Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops With Hazelnut Brown Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions