Grilled Scallops with Pomegranate Brown Butter and Toasted Hazelnuts

Ingredients

• 5 tbsp. olive oil
• 5 tbsp. hazelnut oil
• 2 tbsp. tarragon vinegar or champagne vinegar
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 heads red endive (about 8 oz.)
• 3 heads yellow endive (about 8 oz.)
• 1 cup loosely-packed flat-leaf parsley leaves
• 1 tbsp. finely chopped tarragon
• 2 sticks unsalted butter
• 1 cup pomegranate seeds
• 3 tbsp. pomegranate juice
• 1 1⁄2 lbs. scallops (about 16)