Seared Scallops with Hazelnut Butter & Mascarpone

I made this dish exactly as outlined by Kayla Howey in her blog The Original Dish. See the recipe here. This makes a decadent meal and a little bit of mascarpone goes a long way. The lemon helps cut the richness of both the browned butter and mascarpone. Toasted hazelnuts add a nice crunch that provides textural contrast. The dish has 6g total carbs.