Scallops with Hazelnut Browned Butter

• 6 tablespoons unsalted butter
• 1/4 cup hazelnuts, toasted to remove skins (see below), coarsely chopped
• 2 teaspoons white-wine vinegar
• Coarse salt and ground pepper
• 1 pound large sea scallops (about 12), tough muscles removed, halved horizontally
• 1 to 2 bunches arugula, preferably baby (about 1/2 pound 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.
2. Immediately transfer to a small bowl.
3. Stir in hazelnuts and vinegar; season with salt and pepper.
4. Cover hazelnut butter to keep warm.
5. Wipe skillet with a paper towel.
6. Pat dry scallops and season generously with salt and pepper.
7. Heat skillet over medium-high.
8. In two batches, cook scallops until browned and opaque in center, turning once with a thin metal spatula, about 2 minutes.
9. Divide arugula among plates; top with scallops.
10. Spoon hazelnut butter over scallops and serve immediately.
11. Preheat oven to 275F.
12. Place raw (shelled) hazelnuts in a single layer on a rimmed baking sheet; bake until skins crack, 25 to 30 minutes.
13. Transfer to a clean kitchen towel and roll up.
14. Let steam 5 minutes.
15. Rub the nuts vigorously in the towel until most skins have come off.
16. (Per Serving)
17. Calories: 311
18. Fat: 22.6g (11.3g Saturated Fat)
19. Protein: 21.7g
20. Carbohydrates: 6.1g
21. Fiber: 1.6g

unsalted butter, hazelnuts, whitewine vinegar, salt, muscles, bunches arugula

Taken from www.epicurious.com/recipes/food/views/scallops-with-hazelnut-browned-butter-387528 (may not work)