Seared scallops with brown butter, hazelnuts, and chives from Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook (page 183) by Carla Lalli

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Notes about this recipe

  • nutrica6 on May 21, 2024

    My scallops were on the small side, so they were overcooked based on these cooking times but I think the times would be perfect for larger scallops. Don't be tempted to turn down the heat on the pan, it will ruin the sear. The flavors were great in this! Simple, delicious dinner that was quick to make. Paired with a salad and bread.

  • meggan on November 05, 2019

    I liked this ok but others were not into it. I am going to use the extra hazelnuts for a salad toss.

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