Seared Scallops With Almond Vinaigrette Recipe

Name: Seared Scallops With Almond Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup roasted almonds, preferably Marcona; 5 Tbsp. extra virgin olive oil; 1 Tbsp. Champagne vinegar or white wine vinegar; 1 Tbsp. fresh chopped chives; Kosher salt & fresh grnd Pepper; 8 Large sea scallops (about 9 oz.); 1 Tbsp. unsalted butter; 2 sprigs thyme; 2 Tbsp. peach preserves; Fresh herbs, baby greens for garnish

Servings: persons

1/4 cup roasted almonds, preferably Marcona
5 Tbsp. extra virgin olive oil
1 Tbsp. Champagne vinegar or white wine vinegar
1 Tbsp. fresh chopped chives
Kosher salt & fresh grnd Pepper
8 Large sea scallops (about 9 oz.)
1 Tbsp. unsalted butter
2 sprigs thyme
2 Tbsp. peach preserves
Fresh herbs, baby greens for garnish

1
Finely chop almonds into small pieces. Mix almonds & 4 Tbsp. oil in medium bowl. Whisk in 1 Tbsp. vinegar and chives; season vinaigrette with S&P and more vinegar if desired.
2
Heat 1 Tbsp. oil in large non-stick skillet over medium-high heat. Season scallops with S&P. Add to skillet. Cook until deep golden and carmelized., 2-3 minutes. Turn scallop; add butterand thyme. Cook, frequently tilting skillet and spooning butter over, until scallops are deep golden and just cooked through. 2-3 minutes longer.
3
Stir preserves and 1/2 tsp water in a small bowl to loosen. Smear about 1/2 Tbsp. preserve mixture in center of plate. Top with 2-4 scallops each. Drizzle some vinaigrette over Garnish with herbs

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup roasted almonds, preferably Marcona, 5 Tbsp. extra virgin olive oil, 1 Tbsp. Champagne vinegar or white wine vinegar, 1 Tbsp. fresh chopped chives, and more.

Yes, Seared Scallops With Almond Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Almond Vinaigrette

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