Seared Scallops with Almond Vinaigrette

By á-9182

Ingredients

• 4 cups 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

Preparation

Step 1

• 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.