Seared scallops with brown butter, hazelnuts and chives

Name: Seared scallops with brown butter, hazelnuts and chives
Yield: 4
Ingredients: 450g scallops, roe removed; Kosher salt or sea salt, freshly ground black pepper; 2 tsp grapeseed oil; 3 tbs unsalted butter; 1/4 cup (30g) raw hazelnuts, roughly chopped; 1/4 cup (60ml) fresh lemon juice, plus extra if needed; Handful of chives, thinly sliced

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https://healthimprovements.info/recipes/seared-scallops-brown-butter-hazelnuts-chives/8dghzgn1 — Seared scallops with brown butter, hazelnuts and chives

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by Carla Lalli Music

Apr 22, 2019

Fresh, juicy scallops are the perfect hero ingredient for this dish. This is an edited extract from Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cookby Carla Lalli Music © 2019. Published by Clarkson Potter, an imprint of Penguin Random House. Available now at booktopia.com.au.

450g scallops, roe removed
Kosher salt or sea salt, freshly ground black pepper
2 tsp grapeseed oil
3 tbs unsalted butter
1/4 cup (30g) raw hazelnuts, roughly chopped
1/4 cup (60ml) fresh lemon juice, plus extra if needed
Handful of chives, thinly sliced

Method

1.

Use your fingers to pull off the side muscle from scallops and brush away any stray bits of shell or grit. Pat scallops dry with paper towels, then arrange on a large plate and season both sides with salt and pepper.
2.

Heat a medium frypan over mediumhigh heat for a couple of minutes. Add oil and carefully place scallops into pan, flat-side down. Cook, undisturbed, until dark brown on the edge in contact with the pan, about 4 minutes. Turn scallops and cook until barely cooked through, about 1 minute. Transfer to a plate.
3.

Pour off residual oil from frypan and place over medium heat. Add butter and nuts to pan and cook, stirring often, until butter foams and darkens and nuts are lightly toasted, about 3 minutes. Add lemon juice and cook, scraping up any browned bits, until sauce is slightly thickened, about 30 seconds. If sauce reduces too much, stir in a couple of tablespoons of water. Add chives and adjust with more lemon juice or salt as needed. Spoon pan sauce and nuts over scallops to serve.