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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 print a shopping l [...]
Read the recipe at epicurious.com
