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Categories:
sauce butter hazelnuts white wine vinegar salt ground black pepper green beans green beans salt black pepper extra-virgin olive oil lemon lemon salt black pepper baby arugula
Viewed: 15 - Published at: 4 years agoIngredients
- Sauce
- 6 tablespoons butter
- 1/4 cup hazelnuts, skins removed
- 2 teaspoons white wine vinegar
- 1 pinch salt
- 1 pinch ground black pepper
- Green Beans
- 1 lb green beans, trimmed
- salt
- black pepper
- 1 tablespoon extra virgin olive oil
- 1/2 lemon, zest of
- 1/2 lemon, juice of
- Scallops
- 1 lb sea scallops, about 1-inch thick (about 12)
- salt
- black pepper
- 1 lb baby arugula
Method
- 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.
