seared scallops with almond vinaigrette

Name: Seared Scallops with Almond Vinaigrette
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: Southern
Ingredients: 1/4 cup(s) roasted almonds, preferably marcona; 5 tablespoon(s) extra virgin olive oil, divided; 1 tablespoon(s) champagne vinegar or white wine vinegar, you may use more than 1 tbsp; 1 tablespoon(s) fresh chives, chopped; - kosher salt; - black pepper, freshly ground; 12 - large sea scallops, side muscle removed; 1 tablespoon(s) unsalted butter; 2 sprig(s) thyme; 2 tablespoon(s) peach preserves; - fresh herbs, baby arugula or baby greens

(2 RATINGS)

8 Pinches 2 Photos

Lynette C

Gulf Breeze, FL

Updated on May 29, 2016

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.

Rate

prep time 10 Min

cook time 10 Min

method Saute

yield 2 serving(s)

Ingredients

1/4 cup roasted almonds, preferably marcona
5 tablespoons extra virgin olive oil, divided
1 tablespoon champagne vinegar or white wine vinegar, you may use more than 1 tbsp
1 tablespoon fresh chives, chopped
- kosher salt
- black pepper, freshly ground
12 - large sea scallops, side muscle removed
1 tablespoon unsalted butter
2 sprigs thyme
2 tablespoons peach preserves
- fresh herbs, baby arugula or baby greens

How To Make seared scallops with almond vinaigrette

Step 1

Finely 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.

Step 2

Heat 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.)
Step 3

Stir 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.
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