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Scallops with Hazelnuts and Brown Butter
- 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:View on PBS Food
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