Scallops with Hazelnuts and Browned Butter Vinaigrette

Name: Scallops with Hazelnuts and Browned Butter Vinaigrette
Yield: 2 Servings
Ingredients: 5 tablespoons unsalted butter; 12 large sea scallops (about 1 pound); 1 1/2 teaspoons chopped fresh thyme, divided; 1/3 cup chopped shallots; 1/4 cup husked hazelnuts, toasted, chopped; 1 tablespoon white balsamic vinegar; 1 small bunch watercress, thick stems trimmed