Instructions: In a bowl, mix 1 cup water with 1 1/2 tablespoons brown sugar, 1 tablespoon salt, and 1/2 teaspoon liquid smoke. Add scallops, mix, cover, and chill 30 minutes. Drain scallops. If making up to 1 day ahead, cover and chill.

In a 1- to 2-quart pan, mix 1 cup water with remaining 1 1/2 tablespoons brown sugar, 1 tablespoon salt, and 1/2 teaspoon liquid smoke. Bring to a boil over high heat; add hazelnuts, remove from heat, and let stand 30 minutes. Drain nuts, pat dry, and very coarsely chop. Spread nuts in an 8- or 9-inch pan.

Bake in a 325 degree oven, shaking pan occasionally, until nuts are golden brown, about 10 minutes. Pour from pan. If making up to 1 day ahead, cover airtight and store at room temperature.

In a 12- to 14-inch nonstick frying pan over high heat, combine 4 tablespoons butter and the garlic; stir often until butter is melted and garlic is pale gold, about 1 minute. Add cream and 1/2 cup broth, and bring to a boil over high heat; stir often 2 to 3 minutes. Pour cream mixture into a bowl.

Rinse pan and wipe dry. Return it to high heat and add remaining butter. As butter melts, pour scallops onto a towel; pat dry. Add to pan and shake or turn scallops until juices have evaporated and shellfish is browned, 6 to 7 minutes. Return cream mixture to pan and stir to release browned bits; keep warm.

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. While scallops are browning, add pasta to boiling water and cook until tender to bite, 3 to 4 minutes. Drain well and pour into scallop sauce; add hazelnuts. Sprinkle with 1/2 cup of the cheese; lift with 2 forks to mix. If sauce is thicker than you like, add more broth, 2 tablespoons at a time, and mix. Mound pasta on warm plates, sprinkle equally with green onions, dill, remaining cheese, and pepper to taste.

This recipe yields 3 or 4 servings.

Comments: If you can find salted, roasted smoked hazelnuts, chop, and omit steps 2 and 3.

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