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
Preparation
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. 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. 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
