Scallops With Hazelnut Butter Recipes

SCALLOPS WITH HAZELNUT BROWN BUTTER

Steps:

• Preheat a skillet over medium heat. Add butter and cook 4 min, until a nutty brown color. Chop hazelnuts and add to butter. Pour into a small saucepan to keep warm. Add vinegar, salt and pepper.
• Add green beans to boiling salted water. After 3-4 minutes, remove to a serving platter. Sprinkle with salt and pepper, drizzle with olive oil. Add lemon zest and juice.
• Trim tough muscle from scallop. If scallops are thick, slice through horizontally. Sprinkle with salt and pepper. Using the same skillet used for the brown butter, over medium-high heat, sear scallops about 1 minute on each side.
• Divide arugula between 4 plates. Toss scallop slices over arugula. Pour over brown butter. Serve with green beans on the side.

SCALLOPS WITH HAZELNUT BUTTER

Steps:

• Open the scallops and rinse away any grit. Discard the top half of the shell (the half without the scallop attached). Cut the tendon that holds the scallop flesh to the shell, but leave the flesh in place. Place the scallop in its shell on a baking sheet. Repeat with the remaining scallops.
• Chop the coriander, garlic and shallots. Add to the softened butter and stir in the lemon juice and ground hazelnuts.
• Mix in a very little crushed sea salt and pepper.
• Place equal amounts of the butter and hazelnut mixture onto the scallop shells.
• Place under a grill at its highest setting and cook for 2-3 minutes, or until the scallop is sizzling and just cooked through. Take great care not to overcook the scallops.

HAZELNUT-CRUSTED SCALLOPS

Steps:

• Preheat oven to 375°F.
• Melt 4 tablespoons butter in a cast-iron or ovenproof skillet.
• Stir in wine and whipping cream, thyme, salt, pepper & grated nutmeg.
• Add scallops, turning to coat.
• Remove from heat.
• Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts.
• Sprinkle mixture over scallops.
• Bake at 375°F for 10 to 12 minutes or until bubbly and golden brown.
• Serve with hot cooked pasta, mixed-greens with a honey-poppy seed vinaigrette, (Whisk 1/4 cup honey, 1/4 cup white-wine vinegar, 1 tsp gratedd onion, 1/4 olive oil, 2 tsp poppy seeds, and salt & freshly ground black pepper, to taste. Serve over fresh salad greens) & pour a Jordon Chardonnay Russian River Valley.
• Enjoy!

PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS

Steps:

• For the potatoes: Preheat oven to 400 degrees F.
• In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
• For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
• For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
• Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
• Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

SCALLOPS WITH HAZELNUT BROWNED BUTTER

Steps:

• 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.
• 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.
• Top Arugula with scallops and spoon hazelnut butter over the scallops to dress.