Scallops with Hazelnut Browned Butter

1. 1

   In a large skillet, cook butter over medium heat, stirring frequently, until golden brown and most of the foam has subsided, about 4 minutes.

2. 2

   Immediately transfer to a small bowl.

3. 3

   Stir in hazelnuts and vinegar; season with salt and pepper.

4. 4

   Cover hazelnut butter to keep warm.

5. 5

   Wipe skillet with a paper towel.

6. 6

   Pat dry scallops and season generously with salt and pepper.

7. 7

   Heat skillet over medium-high.

8. 8

   In two batches, cook scallops until browned and opaque in center, turning once with a thin metal spatula, about 2 minutes.

9. 9

   Divide arugula among plates; top with scallops.

10. 10

    Spoon hazelnut butter over scallops and serve immediately.

11. 11

    Preheat oven to 275F.

12. 12

    Place raw (shelled) hazelnuts in a single layer on a rimmed baking sheet; bake until skins crack, 25 to 30 minutes.

13. 13

    Transfer to a clean kitchen towel and roll up.

14. 14

    Let steam 5 minutes.

15. 15

    Rub the nuts vigorously in the towel until most skins have come off.

16. 16

    (Per Serving)

17. 17

    Calories: 311

18. 18

    Fat: 22.6g (11.3g Saturated Fat)

19. 19

    Protein: 21.7g

20. 20

    Carbohydrates: 6.1g

21. 21

    Fiber: 1.6g

* Per serving · 4 servings · Values may vary.

No additional tips available.