Scallops With Hazelnut Brown Butter
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
4
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
directions
- 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.
- 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.
- 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.
- Divide arugula between 4 plates. Toss scallop slices over arugula. Pour over brown butter. Serve with green beans on the side.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!