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.


★★★★☆ 2 votes

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

How to Make Seared Scallops with Almond Vinaigrette


  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.
  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.)
  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.

Printable Recipe Card

About Seared Scallops with Almond Vinaigrette

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

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