• 4servings
  • 25minutes

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Nutrition Info . . .

MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 tablespoons unsalted butter

  2. 1/4 cup hazelnuts, skins removed coarsely chopped

  3. 2 teaspoons white-wine vinegar

  4. Coarse salt and ground pepper

  5. 1 pound large sea scallops (about 12), muscles removed, cut in half horizontally

  6. 1 to 2 bunches (about 1/2 pound total) arugula (preferably baby), washed well and dried

Instructions Jump to Ingredients ↑

  1. « » 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.

  2. 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.

  3. Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.


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