Andrew Carter is a chef from London opening a hamburger restaurant in Moscow, made this at my home and we have reproduced it many times
Scallops in hazelnut brown butter:
Ingredients: [‘scallops’, ‘butter’, ‘hazelnuts’, ‘canola oil’, ‘moscatel vinegar’]
Quantity of Ingredients: [“9 scallops”,”2 tablespoons butter”,”10 hazelnuts, chopped “,”3 teaspoons canola oil”,”2 teaspoons moscatel vinegar”]
Number of Servings: 4
Steps: [‘Toast off 30 grams hazelnuts to release their aroma, then chop or blend. Sear off the scallops in very hot oil for a minute or so on each side, then arrange on a plate and season. Melt 100 grams butter, cook until solids turn golden brown and release a nutty aroma. Add 2 tbsp Moscatel vinegar, some salt and pepper, the nuts, and chopped parsley. Spoon the sauce over the scallops and serve with St. Joseph Blanc, Pierre Gaillard 1997″.’]