Scallops With Hazelnuts And Browned Butter Vinaigrette

1. 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. 2

   Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.

* Per serving · 4 servings · Values may vary.

No additional tips available.