Sea Scallops in Brown Butter with Hazelnuts
- 3 ounces, weight Unsalted Butter
- 2 cloves Garlic, Minced
- 13 cups Hazelnuts, Whole Or Chopped
- 10 whole Sea Scallops
- 2 Tablespoons Olive Oil
- Sea Salt
- Freshly Cracked Black Pepper
- 2 slices Lemon
- 2 Tablespoons Chopped Parsley
- 3 cups Cooked Rice, Pasta, Quinoa, Etc
- 1.
- Heat butter in a medium frying pan, stainless steel or light coloured preferably (so that you can watch the browning progress) over medium-high heat.
- Watch until the colour changes to nut brown and develops brown bits and gives a nutty aroma.
- 2.
- Reduce heat to medium.
- Add minced garlic and saute for a minute or so.
- 3.
- Add hazelnuts to pan and saute another minute or so, moving nuts around.
- 4.
- Place scallops in pan and turn after about four minutes, per side.
- Check after turning over the first time to ensure the consistency is right (like a medium rare steak, they should be slightly soft, with some give, rather than hard and rubbery).
- 5.
- Add olive oil to pan, stir, and season with sea salt and fresh cracked black pepper, to taste.
- Give it one last stir.
- 6.
- Serve immediately over rice, pasta, quinoa, couscous, or whatever your heart desires.
- Sprinkle chopped parsley over scallops and serve with lemon slices.
butter, garlic, hazelnuts, olive oil, salt, freshly cracked black pepper, lemon, parsley, pasta
Taken from tastykitchen.com/recipes/main-courses/sea-scallops-in-brown-butter-with-hazelnuts/ (may not work)