Scallops With Hazelnut Browned Butter

• 6 tablespoons unsalted butter
• 1/4 cup hazelnuts, skins removed and coarsely chopped
• 2 teaspoons white wine vinegar
• coarse salt and pepper
• 1 lb large scallop, muscles removed, cut in half horizontally
• 1 -2 bunch baby arugula (about 1/2 a pound)

1. In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar and season with salt and pepper. Cover to keep warm. 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 until browned and opaque in the center. Turn over once, about 2 minutes total.
3. Top Arugula with scallops and spoon hazelnut butter over the scallops to dress.

unsalted butter, hazelnuts, white wine vinegar, salt, muscles, baby arugula

Taken from www.food.com/recipe/scallops-with-hazelnut-browned-butter-281930 (may not work)