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 | ingredients |
| | 6 tablespoons unsalted butter
¼ 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 ½ pound total) arugula (preferably baby), washed well and dried
Lemon Green Beans
1 lemon
Salt
1 pound trimmed green beans
1 1/2 tablespoons olive oil
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 | Scallops with Hazelnuts and Brown Butter |
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Serves 4 | Prep time: 25 minutes | Total time: 25 minutes |
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- 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 (see note, below), about 2 minutes total.
- Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.
Lemon Green Beans
Serves 4 |Prep time: 10 minutes |Total time: 25 minutes
- Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes.
- Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.
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