Reviews (2) Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 08/01/2011 It was a success. I used almonds instead of hazelnuts the butter and white wine vinegar delicious over scallops and aragula. I served french green beans and a seasoned quinoa Martha Stewart Member Rating: Unrated 06/07/2008 I substituted the hazelnuts with pistashios and it was delicious. My kids thought the brown butter with pistashio sauce smelled and tasted like candy. Consequently, the healthy dish was gone in a flash.
Back to Scallops with Hazelnut Brown Butter All Reviews for Scallops with Hazelnut Brown Butter - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Scallops with Hazelnut Brown Butter Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 6 tablespoons unsalted butter 1/4 cup hazelnuts, skins removed coarsely chopped 2 teaspoons white-wine vinegar Coarse salt and ground pepper 1 pound large sea scallops (about 12), muscles removed, cut in half horizontally 1 to 2 bunches (about 1/2 pound total) arugula (preferably baby), washed well and dried
Cook’s Notes 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.
Gallery Scallops with Hazelnut Brown Butter
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Gallery
Scallops with Hazelnut Brown Butter
Scallops with Hazelnut Brown Butter
Scallops with Hazelnut Brown Butter
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 6 tablespoons unsalted butter 1/4 cup hazelnuts, skins removed coarsely chopped 2 teaspoons white-wine vinegar Coarse salt and ground pepper 1 pound large sea scallops (about 12), muscles removed, cut in half horizontally 1 to 2 bunches (about 1/2 pound total) arugula (preferably baby), washed well and dried
Directions
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.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 08/01/2011 It was a success. I used almonds instead of hazelnuts the butter and white wine vinegar delicious over scallops and aragula. I served french green beans and a seasoned quinoa Martha Stewart Member Rating: Unrated 06/07/2008 I substituted the hazelnuts with pistashios and it was delicious. My kids thought the brown butter with pistashio sauce smelled and tasted like candy. Consequently, the healthy dish was gone in a flash.
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 08/01/2011 It was a success. I used almonds instead of hazelnuts the butter and white wine vinegar delicious over scallops and aragula. I served french green beans and a seasoned quinoa Martha Stewart Member Rating: Unrated 06/07/2008 I substituted the hazelnuts with pistashios and it was delicious. My kids thought the brown butter with pistashio sauce smelled and tasted like candy. Consequently, the healthy dish was gone in a flash.Martha Stewart Member
Rating: Unrated 08/01/2011
It was a success. I used almonds instead of hazelnuts the butter and white wine vinegar delicious over scallops and aragula. I served french green beans and a seasoned quinoa
Rating: Unrated
Rating: Unrated 06/07/2008
I substituted the hazelnuts with pistashios and it was delicious. My kids thought the brown butter with pistashio sauce smelled and tasted like candy. Consequently, the healthy dish was gone in a flash.
All Reviews for Scallops with Hazelnut Brown Butter
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Scallops with Hazelnut Brown Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
