Scallops with Hazelnuts and Browned Butter Vinaigrette
Scallops with Hazelnuts and Browned Butter Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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.
Divide watercress between 2 plates.
Top with scallops and spoon warm vinaigrette over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
