Scallops with Hazelnut Browned Butter
We prepared this dish last week and it was delicious. The hazelnut browned butter is the perfect compliment to the scallops and the arugula salad. The recipe is from Everyday Food Light.
6 Tbs unsalted butter
1/4 C hazelnuts, toasted to remove skins (see below), coarsely chopped
2 tsp white-wine vinegar
Coarse salt and ground pepper
1 lb large sea scallops (about 12), tough muscles removed, halved horizontally
1 to 2 bunches arugula, preferably baby (about 1/2 lb total), washed well and dried
1. In a large skillet, cook butter over medium heat, stirring frequently, until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer to a small bowl Stir in hazelnuts and vinegar; season with salt and pepper. Cover hazelnut butter to keep warm.
2. Wipe skillet with a paper towel. Pat dry scallops and season generously with salt and pepper. Heat skillet over medium-high. In two batches, cook scallops until browned and opaque in center, turning once with a thin metal spatula, about 2 minutes.
3. Divide arugula among plates; top with scallops. Spoon hazelnut butter over scallops and serve immediately.
Removing Hazelnut Skins: Preheat oven to 275* F. Place raw (shelled) hazelnuts in a single layer on a rimmed baking sheet; bake until skins crack, 25 to 30 minutes. Transfer to a clean kitchen towel and roll up. Let steam for 5 minutes. Rub the nuts vigorously in the towel until most of the skins have come off.
***we were able to purchase blanched hazelnuts at Whole Foods in the bulk section, so we could eliminate this step.
Serves 4, Prep Time 25 minutes (less if you find prepared hazelnuts), Total Time 25 minutes
Per Serving: 311 calories, 22.6 g fat (11.3 g saturated fat); 217 g protein; 6.1 g carbohydrates; 1.6 g fiber
I am hoping to make What's for Dinner Wednesday a regular weekly feature, as we are always trying new recipes these days and I love to share the ones we love.