Recipe information
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
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Preparation
Step 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. Mix in browned butter and vinegar. Season vinaigrette with salt and pepper.
Step 2
Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.