Scallops With Hazelnuts And Brown Butter

Ingredients

Instructions

  • 10 tbls. unsalted butter
  • 1 tsp white wine vinegar
  • 1/4 c. hazelnuts, skins removed, coarsely chopped
  • 1 lb. large sea scallops (about 12), muscles removed, cut in half horizonally
  • 1 lb. angel hair pasta
  • parmesan cheese
  • lemon wedges
Bring water to a boil in a large pot. While pasta is cooking, melt butter in a large skillet, stirring frequently, over medium heat until golden brown and most of the foam has subsided; about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar; season with salt and pepper. Cover hazelnut butter to keep warm and set aside.

Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin bladed metal spatula, about 2 minutes.

Drain pasta and toss with parmesan and 3/4 of the brown butter. Divide pasta betweeen four serving plates. Brush scallops with the rest of the brown butter. Place over the pasta. Serve with lemon wedges

Can use shrimp instead but will need to cook shrimp for 4 - 5 minutes.