Seared Scallops with Almond Oil

• March 1, 2015
• Mari Bickmore
• no comments

We are in the midst of winter…cold and snow.  Hubby broke out the new snowblower yesterday and had a good time with his new toy.  I am tired of winter, but, then again, I’m tired of winter before it even starts.  I should live in a warmer climate.  But I’ve known that for a very long time.  I do tend to cook more, though, as I don’t get out as much.  I do have to say that these scallops are really, truly wonderful.  They will make you feel like you are eating out at a Michelin restaurant.

I also watch/read a lot of news.  For commentary look past the recipe.  More reasons to repatriate all Muslims to Islam-only countries.

Ingredients

1/4 cup roasted Marcona almonds (I couldn’t find them at my regular grocers, but did find at Costco)

6 tablespoons extra-virgin olive oil, divided

1-1/2 tablespoons (or more)  white wine vinegar

1 tablespoon finely chopped fresh chives

Kosher salt, freshly ground pepper

8 large sea scallops (about 9 oz.), side muscle removed

1 tablespoon unsalted butter

2-3 sprigs thyme

2 tablespoons peach preserves

Preparation

1.  Roughly chop almonds into pieces.

2.  Stir preserves and 1/2 tsp water together in a small bowl and set aside.

3.  Mix almonds and 4 Tbsp. oil in a medium bowl. Whisk in 1-1/2 Tbsp. vinegar and chives; season vinaigrette with salt, pepper, and more vinegar, if desired.

4.  Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat.

5.  Season scallops with salt and pepper. Add to skillet. Cook until deep golden and caramelized, 2-3 minutes.

6.  Turn scallops over to sear the other side.  Immediately add butter and thyme. Frequently spoon butter over the scallops and cook until they are deep golden and just cooked through, 2-3 minutes longer.

6.  Smear 1 Tbsp. preserve mixture onto the center of two plates and top with 4 scallops each. Drizzle some vinaigrette over. Garnish with herbs or baby greens.