Hazelnut Crusted Scallops Recipes

Steps:

• 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 vinegar, 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, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula, about 2 minutes total.
• Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Working in batches, dredge each goat cheese slice in flour, dip into the egg and then coat with hazelnuts.
• Fry cheese slices in hot oil for 1 minute per side or until golden brown.
• Drain on paper towels and serve warm. You can dip the goat cheese nibblers in mayonnaise if you want.