Scallops with Hazelnuts and Browned Butter Vinaigrette
Succulent sea scallops seared to perfection, served with a rich browned butter vinaigrette, topped with toasted hazelnuts and fresh watercress. This elegant dish combines delicate seafood with nutty, buttery flavors.
Ingredients
- •5 tablespoons unsalted butter
- •12 pieces large sea scallops
- •1½ teaspoons fresh thyme
- •⅓ cup chopped shallots
- •¼ cup husked hazelnuts
- •1 tablespoon white balsamic vinegar
- •1 bunch watercress
- •1 portion thick stems
Cooking Instructions
- 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.
8 min
- 2.
Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.
2 min
