SCALLOPS WITH HAZELNUTS AND BROWN BUTTER

Scallops with Hazelnuts and Brown Butter image

Provided by Annacia * @Annacia

Categories Seafood

Number Of Ingredients 5

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6 tablespoon(s) unsalted butter
1/4 cup(s) hazelnuts, skins removed coarsely chopped
2 tablespoon(s) white-wine vinegar
1 pound(s) coarse salt and ground pepper to taste large sea scallops (about 12), muscles removed, cut in half horizontally
1-2 bunch(es) (about 1/2 pound total) arugula (preferably baby), washed well and dried

Steps:

In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes.
Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar, and season with salt and pepper. Cover hazelnut butter to keep warm, and set aside. Wipe out pan with a paper towel.
Season scallops generously with salt and pepper. Place same skillet over medium-high heat.
When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula, about 2 minutes total.
Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops. Enjoy.
Note: To cook scallops in a dry skillet, they must be seared at high heat; this allows a crust to form and eliminates the need for oil. Wait until a crust develops before turning scallops over or they will stick to skillet and tear.