This is another easy, but luxurious dish. Hell, half a stick of butter is pretty luxurious....particularly for a dish that really serves only two (three if you're serving a four course meal). Fresh scallops (not frozen) are a must!
INGREDIENTS
5 tbsp butter
12 large sea scallops (about 1 pound)
1½ teaspoons chopped fresh thyme, divided
1/3 cup chopped shallots
¼ cup husked hazelnuts, toasted, chopped
1 tbsp balsamic vinegar
1 small bunch watercress, thick stems trimmed
PREPARATION
- Cook butter in large, heavy skillet over medium heat until deep golden brown, stirring frequently, until most of the foam disappears (3-4 minutes).
- Transfer butter to bowl.
- Sprinkle scallops with salt, pepper, and ½ tsp thyme
- Add scallops to skillet and cook until just opaque in center, about a minute and a half 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 plates and place scallops on top, pouring the butter vinaigrette over the scallops. Serve immediately.
