Cooking with Rena Lee

Prep Time: 25 min
Cook Time: 25 min

Yield:2-4

INGREDIENTS:

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

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.