Seared Scallops With Almond Vinaigrette Recipe

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Seared Scallops with Almond Vinaigrette

Lynette !


I love scallops, and am always looking for another way to prepare them. This takes no time, and is great for a wonderful meal. You can also serve these as appetizers, just distribute the preserves mixture and the scallops differently, or place all on one plate and serve with decorative picks.

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10 Min
10 Min


1/4 c
roasted almonds, preferably marcona
5 Tbsp
extra virgin olive oil, divided
1 Tbsp
champagne vinegar or white wine vinegar, you may use more than 1 tbsp
1 Tbsp
fresh chives, chopped
kosher salt
black pepper, freshly ground
large sea scallops, side muscle removed
1 Tbsp
unsalted butter
2 sprig(s)
2 Tbsp
peach preserves
fresh herbs, baby arugula or baby greens


1Finely chop the almonds into small pieces but not into a powder. Mix the almonds and 4 tablespoons oil in a medium bowl. Whisk in 1 tablespoon vinegar and chives; season with salt, pepper, and more vinegar if desired.
2Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add to the skillet. Cook until deep golden and caramelized, 2-3 minutes. Turn scallops; add butter and thyme. Cook, frequently tilting skillet and spooning butter over the scallops, until the scallops are deep golden and just cooked through, 2-3 minutes longer. (Basting will add extra flavor.)
3Stir the preserves and 1/2 teaspoon water in a small bowl to loosen. Smear 1 tablespoon preserve mixture in the center of 2 plates. Top with 6 scallops on each plate. Drizzle some vinaigrette over. Garnish with herbs or arugula.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Southern
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #scallops, #shellfish