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Sauteed Scallops with Hazelnut Vinaigrette

Submitted by Olives Restaurant

Serves: 6
Prep Time: 30 minutes

• 4 tablespoons Hazelnut oil
• 1/4 cup minced red onion
• 1/4 cup finely chopped toasted hazelnuts
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 24 large sea scallops
• 1 teaspoon chopped fresh thyme
• All purpose flour
• 1 tablespoon butter 2 tablespoons olive oil
• 1 tablespoon minced fresh basil

Heat 1 tablespoon hazelnut oil in heavy medium saucepan over medium-high heat. Add onion, hazelnuts and ginger, saute until onion is tender, about 4 minutes. Remove from heat. Mix in vinegar, honey and 3 tablespoons hazelnut oil. Season vinaigrette with salt and pepper. Keep warm. Meanwhile, sprinkle scallops with thyme, salt and pepper. Dredge in flour; shake off excess. Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium high heat. Add half of scallops; saute until golden and cooked through, about 3 minutes per side. Transfer scallops to warm plate. Repeat with remaining butter, olive oil and scallops. Stir basil into vinaigrette and spoon over scallops.