Scallops with hazelnuts and browned butter vinaigrette
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 wine vinegar
1/4 cup parsley, chopped medium fine
YIELD: Serves 4
- 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 minute 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.
- Divide parsley between plates. Top with scallops and spoon warm vinaigrette over.