Scallops with Grapes and Watercress | Grapes from California

Ingredients

• 1/4 cup hazelnuts
• 2 bunches watercress, thick stems trimmed
• 4 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper, divided
• 16 large sea scallops, side muscles removed
• 1/2 cup finely chopped shallots
• 1 cup halved red California grapes
• 2 tablespoons lemon juice