by Elissa
This dinner resulted from my resolving to do a better job of meal planning and from the necessity of us hitting the grocery store on Monday night. I was looking for a quick meal that was a little out of the ordinary, and decided to go with seafood.
This recipe for seared scallops with hazelnut brown butter jumped out at me as I was browsing through the index for the Martha Stewart Everyday cooking show. I am always looking for an excuse to brown butter, and a sauce that only had 3 ingredients sounded pretty low-maintenance. I modified the recipe a bit, and the result was a fantastic weeknight meal that tasted like a special occasion.
{photo credit: my husband Josh}
Martha recommends serving the scallops with lemon green beans, and I know better than to disobey. Scallops aren't cheap, and you do need to make this shortly after going to the store to ensure that your scallops are pretty fresh. But it's a great way to make a Monday night feel special (or to wow your dining partner with minimal effort).
Scallops with Hazelnut Brown Butter
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 lemon juice, 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 until browned and opaque in center, turning over once, about 3 minutes per side. Spoon hazelnut butter over scallops and serve.
Lemon Green beans
Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.


