Scallops with Hazelnut Browned Butter

Name: Scallops with Hazelnut Browned Butter
Yield: Serves 4
Ingredients: 6 tablespoons unsalted butter; 1/4 cup hazelnuts, toasted to remove skins (see below), coarsely chopped; 2 teaspoons white-wine vinegar; Coarse salt and ground pepper; 1 pound large sea scallops (about 12), tough muscles removed, halved horizontally; 1 to 2 bunches arugula, preferably baby (about 1/2 pound total), washed well and dried

December 22, 2011

GOOD TO KNOW Succulent yet lean, scallops can be seared on the stove without adding much—if any—butter or oil. Be sure to heat the skillet until very hot before adding the scallops, and wait until a crust forms before turning them, to prevent tearing. Browned butter (beurre noisette in French) and hazelnuts add richness, without tipping the scales.

Recipe notes

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