2. Add the lemon juice to the butter and hazelnuts in the pan. When the butter has browned, add half of the parsley and, if using, the truffle oil. Toss the potatoes and asparagus in the butter in pan and heat through.
3. Arrange the vegetables on serving plates. Position the scallops over the vegetables. Finish with remaining parsley. Drizzle the remaining brown butter over the scallops.
- From Forklore by Ellen Yin (Temple University Press)Note: Use fresh, untreated "dry" scallops (ivory). Scallops treated with preservatives stay white and wet, but the excess water causes them to steam rather than sear when cooked.For potatoes, halve 1 pound of fingerlings lengthwise, toss with 1/4 cup olive oil, and season with salt and pepper. Roast at 400 degrees until tender, 15 to 20 minutes.