GOOD TO KNOW Succulent yet lean, scallops can be seared on the stove without adding much—if any—butter or oil. Be sure to heat the skillet until very hot before adding the scallops, and wait until a crust forms before turning them, to prevent tearing. Browned butter (beurre noisette in French) and hazelnuts add richness, without tipping the scales.

　　

Ingredients

Serves 4

　　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

　　

Step 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. Immediately transfer to a small bowl. Stir in hazelnuts and vinegar; season with salt and pepper. Cover hazelnut butter to keep warm.

　　

Step 2

Wipe skillet with a paper towel. Pat dry scallops and season generously with salt and pepper. Heat skillet over medium-high. In two batches, cook scallops until browned and opaque in center, turning once with a thin metal spatula, about 2 minutes.

　　

Step 3

Divide arugula among plates; top with scallops. Spoon hazelnut butter over scallops and serve immediately.

　　

removing hazelnut skins

Step 4

Preheat oven to 275°F. Place raw (shelled) hazelnuts in a single layer on a rimmed baking sheet; bake until skins crack, 25 to 30 minutes. Transfer to a clean kitchen towel and roll up. Let steam 5 minutes. Rub the nuts vigorously in the towel until most skins have come off.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 311

　　

Step 7

Fat: 22.6g (11.3g Saturated Fat)

　　

Step 8

Protein: 21.7g

　　

Step 9

Carbohydrates: 6.1g

　　

Step 10

Fiber: 1.6g

　　Everyday Food: Light