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Scallops with Hazelnuts and Browned Butter Vinaigrette
- 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
- 1 small bunch watercress, thick stems trimmed
Directions:View on Bon Appetit
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