Scallops with Hazelnuts and Brown Butter Recipe | PBS Food

Scallops with Hazelnuts and Brown Butter


Prep time: 25 Minutes

Total time: 25 Minutes

Yield: Serves 4



  • 6 tablespoons unsalted butter
  • 1/4 cup hazelnuts skins removed coarsely chopped
  • 2 teaspoons white-wine vinegar
  • coarse salt and ground pepper
  • 1 lb. 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


  1. 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.
  2. 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.
  3. Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.
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