Seared Diver Scallops

Here’s a wonderful  appetizer using scallops and Hazelnuts.  It’s sinister because it’s different and because of it’s distinct, rich flavor with a fantastic crunch, it gives a sweet twist to a scallops.  

Seared Diver Scallops with Hazelnut and Brown Butter
6 tablespoon unsalted butter
1/4 cup of hazelnuts, skins removed coarsely chopped
2 teaspoon of pear vinegrette
Sea salt and ground pepper
1 pound of large sea scallops (12), muscles removed, cut in half horizontally
1 cup of arugula
12 tablespoons for serving
In a large skillet, stirring frequently, cook butter over medium heat until goldne brown until bubbles has subsided, about 4 minutes.  Immediately transfer to a small bowl.  Stir in hazelnut and pear vinaigrette, season with sea salt and ground pepper.  Cover hazelnut butter to keep warm and set aside.
Place scallops on a paper towel to absorb moisture.  Season scallops with salt and pepper. Place skillet over medium high heat.  Coat with cooking spray.  When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once, should be about 2 minutes total.
Place an arugula leaf on each spoon.  Top it with the scallop.  Drizzle hazelnut butter over scallops.  Repeat process until all scallops are placed on the spoons.  Place on platter and serve.

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