Dinner

Scallops with Hazelnuts and browned butter Vinaigrette is for Dinner.

Scallops with Hazelnuts and browned butter Vinaigrette takes 10 minutes to prepare.

Scallops with Hazelnuts and browned butter Vinaigrette takes 10 minutes to cook.

Scallops with Hazelnuts and browned butter Vinaigrette makes 5 servings.

The ingredients for Scallops with Hazelnuts and browned butter Vinaigrette are:

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

mixed baby greens

Here is how you make Scallops with Hazelnuts and browned butter Vinaigrette:

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. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.Number of Servings: 5Recipe submitted by SparkPeople user JENN9544.

The nutritional information for Scallops with Hazelnuts and browned butter Vinaigrette is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 351.3

• Total Fat: 19.9 g
• Cholesterol: 90.9 mg
• Sodium: 303.1 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 2.0 g
• Protein: 33.2 g