Seared Scallops with Vinaigrette |
Prep Time: 25 min Cook Time: 25 min
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Yield:2-4
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INGREDIENTS: |
1/4 cup |
roasted almonds, preferably Marcona |
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5 tbsp |
extra-virgin olive oil, divided |
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1 tbsp (or more) |
champagne vinegar or white wine vinegar |
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1 tbsp |
chopped fresh chives |
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kosher salt, freshly ground pepper |
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8 |
large sea scallops (about 9 oz), side muscle removed |
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1 tbsp |
unsalted butter |
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2 |
sprigs thyme |
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2 |
tbsp peach preserves |
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fresh herbs, baby arugula, or microgreens |
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DIRECTIONS: |
- Finely chop almonds into small pieces but not into a powder. Mix almonds and 4 tbsp. oil in a medium bowl. Wisk 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 med-high heat. Season scallops with salt and pepper. Add to skillet. Cook until deep golden and carmelized, 2-3 mins. 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 mins. 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 entree, smear 1 tbsp. preserve mixture. Top with 4 scallops each. Drizzle some vinaigrette over.
- Garnish with herbs.
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www.CookingWithRenaLee.com |
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