Sauteed Scallops with Hazelnut Vinaigrette and White Bean Puree

• 4 tablespoons hazelnut or walnut oil
• 1/4 cup minced red onion
• 1/4 cup finely chopped toasted hazelnuts (about 1 ounce)
• 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
• White Bean Puree
• 1 tablespoon minced fresh basil

1. Heat 1 tablespoon nut oil in heavy medium saucepan over medium-high heat.
2. Add onion, nuts and ginger; saute until onion is tender, about 4 minutes.
3. Remove from heat.
4. Mix in vinegar, honey and 3 tablespoons nut oil.
5. Season vinaigrette with salt and pepper.
6. Keep warm.
7. Meanwhile, sprinkle scallops with thyme, salt and pepper.
8. Dredge in flour; shake off excess.
9. Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat.
10. Add half of scallops; saute until golden and cooked through, about 3 minutes per side.
11. Transfer scallops to warm plate.
12. Repeat with remaining butter, olive oil and scallops.
13. Spoon White Bean Puree onto 6 plates.
14. Top with scallops.
15. Stir basil into vinaigrette and spoon over scallops.

hazelnut, red onion, hazelnuts, fresh ginger, balsamic vinegar, honey, scallops, thyme, flour, butter, olive oil, white bean puree, fresh basil

Taken from www.epicurious.com/recipes/food/views/sauteed-scallops-with-hazelnut-vinaigrette-and-white-bean-puree-3180 (may not work)