Seared Scallops with Hazelnut Brown Butter: An Everyday Elegance

There’s a specific memory tied to this dish: a cozy weeknight dinner many years ago. I had just stumbled upon the perfect, plump sea scallops at the market and wanted to showcase their delicate sweetness. I remember experimenting with flavors, the nutty aroma of browning butter filling the kitchen, and the satisfying sizzle as the scallops hit the pan. That night, served alongside vibrant green beans, this dish felt like a celebration of simplicity and high-quality ingredients. It was from an episode of “Everyday Food” and I’ve been hooked on the classic ever since.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

For the Sauce:

• 6 tablespoons butter
• 1/4 cup hazelnuts, skins removed
• 2 teaspoons white wine vinegar
• 1 pinch salt
• 1 pinch ground black pepper

For the Green Beans:

• 1 lb green beans, trimmed
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 1/2 lemon, zest of
• 1/2 lemon, juice of

For the Scallops:

• 1 lb sea scallops, about 1-inch thick (about 12)
• Salt, to taste
• Black pepper, to taste
• 1 lb baby arugula

Equipment Needed

• Large skillet
• Small saucepan
• Large pot
• Serving platter
• Tongs
• Chef’s knife

Instructions

1. Begin by preparing the brown butter hazelnut sauce. Place a skillet over medium heat. Add the butter and cook for about 4 minutes, or until it achieves a nutty brown color. Watch closely to prevent burning; the color should be a rich amber.
2. While the butter is browning, roughly chop the hazelnuts. Once the butter is browned, add the chopped hazelnuts to the skillet and stir to combine.
3. Pour the brown butter and hazelnut mixture into a small saucepan to keep it warm. Stir in the white wine vinegar, salt, and pepper. Set aside.
4. Next, prepare the green beans. Bring a large pot of salted water to a boil. Add the trimmed green beans to the boiling water.
5. Cook the green beans for 3-4 minutes, or until they are tender-crisp.
6. Remove the green beans from the boiling water and transfer them to a serving platter.
7. Sprinkle the green beans with salt and pepper to taste. Drizzle with extra virgin olive oil. Add the lemon zest and lemon juice. Toss gently to combine.
8. Now, prepare the scallops. Trim any tough muscle (the small side-muscle) from each scallop. If the scallops are very thick (over 1 inch), slice them horizontally in half to ensure even cooking.
9. Season the scallops generously with salt and pepper.
10. Using the same skillet used for the brown butter, heat it over medium-high heat until it’s very hot. This ensures a good sear.
11. Carefully place the seasoned scallops in the hot skillet, ensuring they are not overcrowded. Sear the scallops for about 1 minute on each side, or until they are golden brown and cooked through. The center should be opaque and slightly firm to the touch. Be careful not to overcook them, as they can become rubbery.
12. Divide the baby arugula evenly between 4 plates.
13. Arrange the seared scallop slices over the arugula.
14. Drizzle the hazelnut brown butter sauce generously over the scallops and arugula.
15. Serve immediately with the green beans on the side.

Expert Tips & Tricks

• Don’t overcrowd the pan when searing the scallops. This will lower the temperature of the pan and prevent them from browning properly. Sear them in batches if necessary.
• Pat the scallops dry with paper towels before searing. This will help them develop a beautiful crust.
• Keep a close eye on the butter as it browns. It can go from perfectly browned to burnt very quickly.
• For a richer flavor, add a sprig of fresh thyme or rosemary to the butter as it browns.
• If you don’t have hazelnuts, you can substitute almonds or pecans.
• To remove the skins from the hazelnuts, toast them in a dry skillet or oven until fragrant, then rub them vigorously in a clean kitchen towel. The skins should slip off easily.

Serving & Storage Suggestions

Serve the seared scallops with hazelnut brown butter immediately after cooking to ensure the scallops are still warm and tender and the arugula is crisp. The green beans can be served warm or at room temperature.

Leftover scallops are best consumed within 1-2 days. Store them in an airtight container in the refrigerator. Reheat gently in a skillet over low heat or in the microwave. Be careful not to overcook them when reheating. The green beans can also be stored in an airtight container in the refrigerator for up to 3 days. The arugula is best consumed fresh, but can be stored in a plastic bag in the refrigerator for a day or two.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	400.8 kcal	N/A
Calories from Fat	247 g	62%
Total Fat	27.5 g	42%
Saturated Fat	12 g	60%
Cholesterol	83.3 mg	27%
Sodium	382.1 mg	15%
Total Carbohydrate	16.9 g	5%
Dietary Fiber	6.5 g	26%
Sugars	4.4 g	N/A
Protein	25.5 g	51%

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: Substitute the butter with a plant-based butter alternative. Ensure it browns similarly to regular butter.
• Vegetarian: Substitute the scallops with pan-seared halloumi cheese for a vegetarian option with a similar texture and sear.
• Seasonal Greens: Swap the baby arugula for other greens such as spinach, kale, or mixed greens.
• Citrus Variation: Use orange zest and juice instead of lemon for a sweeter, brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?
A: Yes, you can use frozen scallops. Be sure to thaw them completely before cooking and pat them dry with paper towels to remove any excess moisture.

Q: How do I know when the scallops are cooked through?
A: The scallops are cooked through when they are opaque in the center and slightly firm to the touch. Be careful not to overcook them, as they will become rubbery.

Q: Can I make the brown butter sauce ahead of time?
A: Yes, you can make the brown butter sauce ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Q: What other vegetables can I serve with this dish?
A: This dish pairs well with a variety of vegetables, such as asparagus, roasted carrots, or sautéed mushrooms.

Q: Can I add a splash of cream to the brown butter sauce?
A: Yes, you can add a splash of heavy cream or crème fraîche to the brown butter sauce for a richer, creamier flavor. Add it at the very end, after removing the sauce from the heat.

Final Thoughts

This seared scallops with hazelnut brown butter is a dish that elevates any occasion. The simplicity of the preparation allows the quality of the ingredients to truly shine. The sweetness of the scallops, the nutty aroma of the brown butter, and the peppery bite of the arugula create a symphony of flavors that will delight your taste buds. So, gather your ingredients, follow these steps, and prepare to impress yourself and your loved ones with this elegant and delicious meal. Don’t hesitate to experiment with variations to suit your own preferences, and most importantly, enjoy the process! Share your creations and feedback – I’d love to hear how it turns out. Consider pairing this dish with a crisp, dry white wine like Sauvignon Blanc for the perfect complement.