SEARED SCALLOPS WITH ALMOND VINAIGRETTE

Seared Scallops with Almond Vinaigrette image

Provided by @MakeItYours

Number Of Ingredients 10

1/4 cup roasted almonds, preferably Marcona
5 tablespoons extra-virgin olive oil, divided
1 tablespoon (or more) Champagne vinegar or white wine vinegar
1 tablespoon chopped fresh chives
Kosher salt, freshly ground pepper
8 large sea scallops (about 9 oz.), side muscle removed
1 tablespoon unsalted butter
2 sprigs thyme
2 tablespoons peach preserves
Fresh herbs, baby arugula, or microgreens

Steps:

Finely chop almonds into small pieces but not into a powder. Mix almonds and 4 Tbsp. oil in a medium bowl. Whisk in 1 Tbsp. vinegar and chives; season vinaigrette with salt, pepper, and more vinegar, if desired.
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add to skillet. Cook until deep golden and caramelized, 2-3 minutes. Turn scallops; add butter and thyme. Cook, frequently tilting skillet and spooning butter over, until scallops are deep golden and just cooked through, 2-3 minutes longer. (Basting adds extra flavor.)
Stir preserves and 1/2 tsp. water in a small bowl to loosen. For an appetizer, smear about 1/2 Tbsp. preserve mixture in center of each plate. For an entrée, smear 1 Tbsp. preserve mixture. Top with 2-4 scallops each. Drizzle some vinaigrette over. Garnish with herbs. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Light Fish and Seafood Dinners Slideshow.