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seared scallops with almond vinaigrette

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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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(2 ratings)
yield 2 serving(s)
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For seared scallops with almond vinaigrette

  • 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
    thyme
  • 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.
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