Sea Scallops in Brown Butter with Hazelnuts

1. Heat butter in a medium frying pan, stainless steel or light coloured preferably (so that you can watch the browning progress) over medium-high heat. Watch until the colour changes to nut brown and develops brown bits and gives a nutty aroma.
2. Reduce heat to medium. Add minced garlic and sauté for a minute or so.
3. Add hazelnuts to pan and sauté another minute or so, moving nuts around.
4. Place scallops in pan and turn after about four minutes, per side. Check after turning over the first time to ensure the consistency is right (like a medium rare steak, they should be slightly soft, with some give, rather than hard and rubbery).
5. Add olive oil to pan, stir, and season with sea salt and fresh cracked black pepper, to taste. Give it one last stir.
6. Serve immediately over rice, pasta, quinoa, couscous, or whatever your heart desires. Sprinkle chopped parsley over scallops and serve with lemon slices.