Scallops with Hazelnuts and Browned Butter Vinaigrette

Name: Scallops with Hazelnuts and Browned Butter Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons chopped fresh thyme, divided; 59 milliliters husked hazelnuts, toasted, chopped; 454 grams 12 large sea scallops (about; 79 milliliters chopped shallots; 1 small bunch watercress, thick stems trimmed; 5 Tbsps unsalted butter; 1 Tbsp white balsamic vinegar

Scallops with Hazelnuts and Browned Butter Vinaigrette is a gluten free, primal, and vegetarian recipe with 2 servings. One serving contains 356 calories, 3g of protein, and 38g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. A mixture of thyme, shallots, sea scallops, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes.

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Butter

Equipment you will use

Frying Pan

Transfer butter to bowl, reserving skillet.

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Butter

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Scallops

Pepper

Thyme

Salt

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Frying Pan

Transfer scallops to plate.

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Scallops

Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds.

Ingredients you will need

Hazelnuts

Shallot

Thyme

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Frying Pan

Remove skillet from heat.

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Frying Pan

Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Vinegar

Butter

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

Ingredients you will need

Vinaigrette

Watercress

Scallops

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2teaspoons

chopped fresh thyme, divided 59milliliters

husked hazelnuts, toasted, chopped 454grams

12 large sea scallops (about 79milliliters

chopped shallots 1small bunch

watercress, thick stems trimmed 5Tbsps

unsalted butter 1Tbsp

white balsamic vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.