Scallops with Hazelnuts and Browned Butter Vinaigrette

Ingredients

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

• Hazelnuts or filberts

  Nuts

  ¼ cup, chopped or 29g

• Thyme

  Fresh

  1 ½ tsp or 1g

• Balsamic vinegar

  1 tbsp or 16g

• Shallots

  Raw

  5 ⅓ tbsp chopped or 53g

• Watercress

  Raw

  1 cup, chopped or 34g

• Butter

  Unsalted

  5 tbsp or 71g

Directions

1. Remove watercress stems and coarsely chop. Finely chop hazelnuts, thyme and shallots.
2. 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.
3. Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.

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