SCALLOPS WITH HAZELNUTS AND WARM SUN GOLD TOMATOES
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Toss with 1 tablespoon oil; season with salt and pepper.
- Meanwhile, heat remaining 2 tablespoons oil in a large cast-iron or nonstick skillet over medium-high heat until almost smoking. Season scallops with salt and pepper; cook until golden brown and just cooked through, about 3 minutes per side. Transfer to a plate.
- Pour off most liquid in skillet. Add tomatoes and shallot, season with salt and pepper, and cook, tossing, until some tomatoes have burst, about 4 minutes. Mix in vinegar and serve with scallops topped with tarragon and hazelnuts.
SCALLOPS WITH HAZELNUTS AND BROWNED BUTTER VINAIGRETTE
Categories Salad Leafy Green Nut Shellfish Appetizer Quick & Easy Seafood Scallop Hazelnut Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.
- Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.
SCALLOPED POTATOES WITH HAZELNUTS
Provided by Marian Burros
Categories dinner, side dish
Time 1h10m
Yield 10 - 12 servings
Number Of Ingredients 9
Steps:
- Rub the inside of a porcelain or enamel gratin dish (14 by 9 by 2) with garlic.
- Melt butter in small pan and saute hazelnuts in hot butter for 2 to 3 minutes, until nuts are thoroughly coated with butter. Remove from heat and reserve.
- Preheat oven to 375 degrees.
- In large mixing bowl combine potatoes, cheeses, milk, cream and salt and pepper to taste. Mix well and spoon into baking dish, pouring liquid over potato slices. Bake at 375 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 35 minutes.
- Sprinkle potatoes with hazelnuts and butter mixture and bake additional 15 minutes, or until nuts are golden and potatoes are cooked.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 8 grams, Sodium 353 milligrams, Sugar 3 grams, TransFat 0 grams
SCALLOPS WITH HAZELNUT BROWN BUTTER
The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large skillet, stirring frequently, cook butter 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, and season with salt and pepper. Cover hazelnut butter to keep warm, and set aside. Wipe out pan with a paper towel.
- 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 total.
- Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.
SCALLOPS WITH HAZELNUT BROWNED BUTTER
I saw this recipe on KQED's Everday Food. It looked so good I had to find it and share with everyone.
Provided by GourmetGradStudent
Categories Egg Free
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar and season with salt and pepper. Cover to keep warm. Wipe out pan with a paper towel.
- Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops in two batches until browned and opaque in the center. Turn over once, about 2 minutes total.
- Top Arugula with scallops and spoon hazelnut butter over the scallops to dress.
Nutrition Facts : Calories 305.4, Fat 23.3, SaturatedFat 11.4, Cholesterol 83.2, Sodium 184.8, Carbohydrate 4.1, Fiber 0.8, Sugar 0.4, Protein 20.5
SCALLOPS WITH HAZELNUT BROWN BUTTER
Make and share this Scallops With Hazelnut Brown Butter recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 400.8, Fat 27.5, SaturatedFat 12, Cholesterol 83.3, Sodium 382.1, Carbohydrate 16.9, Fiber 6.5, Sugar 4.4, Protein 25.5
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- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Toss with 1 Tbsp. oil; season with salt and pepper.
- Meanwhile, heat remaining 2 Tbsp. oil in a large cast-iron or nonstick skillet over medium-high heat until almost smoking. Season scallops with salt and pepper; cook until golden brown and just cooked through, about 3 minutes per side. Transfer to a plate.
- Pour off most liquid in skillet. Add tomatoes and shallot, season with salt and pepper, and cook, tossing, until some tomatoes have burst, about 4 minutes. Mix in vinegar and serve with scallops topped with tarragon and hazelnuts.
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