Scallops in Hazelnut Brown Butter

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“Andrew Carter is a chef from London opening a hamburger restaurant in Moscow, made this at my home and we have reproduced it many times Scallops in hazelnut brown butter:”
READY IN:
25mins
SERVES:
4
YIELD:
9 scallops
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast off 30 grams hazelnuts to release their aroma, then chop or blend. Sear off the scallops in very hot oil for a minute or so on each side, then arrange on a plate and season. Melt 100 grams butter, cook until solids turn golden brown and release a nutty aroma. Add 2 tbsp Moscatel vinegar, some salt and pepper, the nuts, and chopped parsley. Spoon the sauce over the scallops and serve with St. Joseph Blanc, Pierre Gaillard 1997".

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