Scallops with Hazelnuts and Browned Butter Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
5 tablespoons unsalted butter |
12 large sea scallops (about 1 pound) |
1 1/2 teaspoons chopped fresh thyme, divided |
1/3 cup chopped shallots |
1/4 cup husked hazelnuts, toasted, chopped |
1 tablespoon white balsamic vinegar |
1 small bunch watercress, thick stems trimmed |
Directions:
1. Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.
2. Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.
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