Scallops With Hazelnuts And Browned Butter Vinaigrette
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
5 tbsps
Unsalted Butter12 large
Sea Scallops (about 1 pound)1.5 tsps
Thyme (chopped fresh, divided)1 cup
Shallot (chopped)1 tbsp
Balsamic Vinegar (white)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
2
Transfer butter to bowl, reserving skillet
3
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
4
Transfer scallops to plate
5
Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds
6
Remove skillet from heat
7
Add browned butter and vinegar; stir to blend
8
Season vinaigrette with salt and pepper
9
Divide watercress between 2 plates
10
Top with scallops and spoon warm vinaigrette over
11
Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes
12
Transfer butter to bowl, reserving skillet
13
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
14
Transfer scallops to plate
15
Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds
16
Remove skillet from heat
17
Add browned butter and vinegar; stir to blend
18
Season vinaigrette with salt and pepper
19
Divide watercress between 2 plates
20
Top with scallops and spoon warm vinaigrette over