Vinkretsen
Back to recipes
Pan-Seared Scallops with Brown Butter and Hazelnuts

Pan-Seared Scallops with Brown Butter and Hazelnuts

Prep time: 20 minServes: 4

Pairs with

Brown butter and hazelnuts echo the toasted, nutty notes in a good oaked Chardonnay — this is the kind of pairing that makes people close their eyes for a second.

Ingredients

  • 12 large scallops, dried on paper towels
  • 60g butter
  • 40g hazelnuts, roughly chopped
  • 1 tbsp capers, drained
  • Zest and juice of 1 lemon
  • Small handful of parsley, chopped
  • Sea salt, black pepper

Method

  1. 11. Season the scallops on both sides with salt.
  2. 22. Heat a heavy pan over high heat until very hot. Add a splash of neutral oil.
  3. 33. Sear the scallops 90 seconds per side — you want a deep golden crust. Remove to a warm plate.
  4. 44. Reduce heat to medium. Add butter to the pan. Let it foam and turn golden brown — watch it, this happens fast.
  5. 55. Add hazelnuts and capers, swirl for 30 seconds. Off the heat, stir in lemon juice and zest.
  6. 66. Spoon the brown butter over the scallops. Scatter with parsley and serve immediately.