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1
Preheat the oven to 350.
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2
Spread the hazelnuts on a pie plate and toast in the oven until fragrant, about 10 minutes.
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3
Wrap the nuts in a kitchen towel and rub them against each other to remove their skins.
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4
Let cool completely, then coarsely chop the nuts.
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5
In a large nonstick skillet, heat 1 tablespoon of the butter.
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6
Fit the endives in the skillet, season with salt and pepper and cook over moderate heat, turning, until lightly browned and tender, about 12 minutes; remove to a plate.
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7
Add the spinach to the skillet, season with salt and pepper and cook, stirring, until just wilted, about 1 minute; remove to another plate.
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8
Wipe out the skillet and add the remaining 1/2 tablespoon of butter.
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9
Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side.
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10
Add half of the Citrus Vinaigrette to the endives and half to the spinach; toss both gently.
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11
Arrange the spinach on 6 warmed plates and set 3 endive quarters on top of each serving with the endive bases touching.
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12
Place a scallop at the base of the endives and sprinkle the hazelnuts and herbs over all.
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13
Serve at once.
