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Seared Scallops with Hazelnut Butter & Mascarpone

Kayla Howey

INGREDIENTS

1 lb

Sea scallops

1 tsp

Lemon, zest

1 tbsp

Lemon juice

1

Kosher salt

1

Sea salt, flaky

1

Neutral oil

1/3 cup

Hazelnuts, raw whole

3 tbsp

Butter

4 oz

Mascarpone

View Detailed Directions