Scallops with hazelnuts and browned butter vinaigrette

Yield:
Serves 4
Category:
Seafood
Cuisine:
Canadian

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 lemon juice or white wine vinegar
  • 1/4 cup parsley, chopped medium fine

DIRECTIONS:

  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 minute per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat.
  2. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.
  3. Divide parsley between plates. Top with scallops and spoon warm vinaigrette over.

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