Wash the courgettes, cut off the ends, and slice into tagliatelle using a vegetable peeler.
Blanch the courgettes for several seconds in boiling, salted water and rinse in cold water to retain crunchiness. Drain and place on a plate.
Mix together the finely chopped shallots, ground hazelnuts, hazelnut oil, and use this to coat the tagliatelle.
Mix together the vinegar and brown sugar, then cook at low heat to obtain a syrupy texture.
Turn off the heat, add in the crème fraîche, and set aside.
Fry the scallops for 1 minute on each side.
On each plate, place 3 courgette tagliatelle strips and 4 hazelnuts coated in balsamic vinegar caramel.