PAN SEARED SEA SCALLOPS WITH HAZELNUTS AND WATERCRESS

PAN SEARED SEA SCALLOPS WITH HAZELNUTS AND WATERCRESS (for two)

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

 

1 small bunch watercress, thick stems trimmed, leaves washed thoroughly and spun dry

5 tablespoons unsalted butter

12 large sea scallops (about 1 pound)

1-½ teaspoons chopped fresh thyme, divided

1/3 cup chopped shallots

¼ cup husked hazelnuts, toasted and chopped

1 tablespoon white balsamic vinegar

salt and pepper to taste

 


 

1. Spread watercress on a platter.

2. Cook butter in a large non-stick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer to a bowl, reserving skillet.

3. Sprinkle scallops with salt, pepper and ½ teaspoon thyme. Heat reserved skillet over high heat until very hot, then add the scallops. Reduce the heat to moderately high and cook 5 to 7 minutes, unmoved, until almost cooked – they should be opaque almost all the way through. Flip them over and sear for only 1 minute. With a slotted spoon, transfer scallops to platter with watercress. Add shallots, hazelnuts and remaining 1 teaspoon thyme to skillet; stir 30 seconds and remove skillet from heat. Add browned butter and vinegar and stir to blend. Season vinaigrette with salt and pepper and pour over the scallops. Serve immediately.

 

adapted from Bon Appetit Magazine, March, 2005

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s