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Scallops with Hazelnuts and Brown Butter


Scallops with Hazelnuts and Brown Butter Recipe

Ingredients:
  • 6 tablespoons unsalted butter
  • 1/4 cup hazelnuts skins removed coarsely chopped
  • 2 teaspoons white-wine vinegar
  • coarse salt and ground pepper
  • 1 lb. large sea scallops (about 12) muscles removed, cut in half horizontally
  • 1 to 2 bunches (about pound total) arugula (preferably baby) washed well and dried
Directions:
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