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Seared Scallops with Almond Vinaigrette

Seared Scallops with Almond Vinaigrette

4 appetizer or 2 main-course Servings


  • 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 tablespoons peach preserves
  • Fresh herbs, baby arugula, or microgreens

Recipe Preparation

  • 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.

Nutritional Content

2 servings, 1 contains: Calories (kcal) 310 Fat (g) 25 Saturated Fat (g) 4.5 Cholesterol (mg) 30 Carbohydrates (g) 10 Dietary Fiber (g) 1 Total Sugars (g) 6 Protein (g) 13 Sodium (mg) 220Reviews Section

Watch the video: How To Make Pan-Seared Scallops With Asparagus And Pancetta. Recipe. Well Done (October 2021).