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Scallops In Hazelnut Brown Butter

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Ingredients

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	9 scallops
	2 tablespoons butter
	10 hazelnuts, chopped
	3 teaspoons canola oil
	2 teaspoons moscatel vinegar

Nutritional information

106.2

Calories

85 g

Calories From Fat

9.5 g

Total Fat

4 g

Saturated Fat

23.4 mg

Cholesterol

183 mg

Sodium

1.1 g

Carbs

0 g

Dietary Fiber

0 g

Sugars

4.2 g

Protein

44g

Serving Size

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Scallops In Hazelnut Brown Butter

Name: Scallops In Hazelnut Brown Butter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: : 9; : 2; : 10; : 3; : 2

Features:

Cuisine:

American

Andrew Carter is a chef from London opening a hamburger restaurant in Moscow, made this at my home and we have reproduced it many times

Scallops in hazelnut brown butter:

45 min
Serves 4
Easy

Ingredients

Directions

Scallops in Hazelnut Brown Butter, Andrew Carter is a chef from London opening a hamburger restaurant in Moscow, made this at my home and we have reproduced it many times Scallops in hazelnut brown butter:, Andrew Carter is a chef from London opening a hamburger restaurant in Moscow, made this at my home and we have reproduced it many times Scallops in hazelnut brown butter:

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Steps

Done

Toast Off 30 Grams Hazelnuts to Release Their Aroma, Then Chop or Blend. Sear Off the Scallops in Very Hot Oil For a Minute or So on Each Side, Then Arrange on a Plate and Season. Melt 100 Grams Butter, Cook Until Solids Turn Golden Brown and Release a Nutty Aroma. Add 2 Tbsp Moscatel Vinegar, Some Salt and Pepper, the Nuts, and Chopped Parsley. Spoon the Sauce Over the Scallops and Serve With St. Joseph Blanc, Pierre Gaillard 1997".