Submitted by Olives Restaurant
Prep Time: 30 minutes
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.