Scallops With Hazelnut Brown Butter - cooking recipe

Ingredients

Sauce
6 tablespoons butter
1/4 cup hazelnuts, skins removed
2 teaspoons white wine vinegar
1 pinch salt
1 pinch ground black pepper
Green Beans
1 lb green beans, trimmed
salt
black pepper
1 tablespoon extra virgin olive oil
1/2 lemon, zest of
1/2 lemon, juice of
Scallops
1 lb sea scallops, about 1-inch thick (about 12)
salt
black pepper
1 lb baby arugula

Preparation

Preheat a skillet over medium heat. Add butter and cook 4 min, until a nutty brown color. Chop hazelnuts and add to butter. Pour into a small saucepan to keep warm. Add vinegar, salt and pepper.
Add green beans to boiling salted water. After 3-4 minutes, remove to a serving platter. Sprinkle with salt and pepper, drizzle with olive oil. Add lemon zest and juice.
Trim tough muscle from scallop. If scallops are thick, slice through horizontally. Sprinkle with salt and pepper. Using the same skillet used for the brown butter, over medium-high heat, sear scallops about 1 minute on each side.
Divide arugula between 4 plates. Toss scallop slices over arugula. Pour over brown butter. Serve with green beans on the side.