Seared Scallops with Almond Vinaigrette

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Have you made this?

By Lynette !
@breezermom

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:

Prep:

10 Min

Cook:

10 Min

Method:

Saute

Ingredients

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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
12: large sea scallops, side muscle removed
1 Tbsp: unsalted butter
2 sprig(s): thyme
2 Tbsp: peach preserves
: fresh herbs, baby arugula or baby greens

How to Make Seared Scallops with Almond Vinaigrette

Step-by-Step

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.

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