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Scallops with Hazelnuts and Brown Butter

See full recipe on: PBS Food



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 1/2 pound total) arugula (preferably baby) washed well and dried

Nutrition 4 servings

Per Serving % Daily Value
Calories 290
Fat 22g 34%
Carbs 6g 2%
Protein 16g 32%
Fiber 1g 6%
Cholesterol 73mg 24%
Sodium 462mg 19%
     
Fat
Carbs
Protein

Preparation






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