|1/4 Cup||Roasted Almonds|
|5 Tbsp.||Extra-Virgin Olive Oil, Divided|
Champagne or White Wine Vinegar
|1 Tbsp.||Chopped Fresh Chives|
|Freshly Ground Pepper|
|8||Large Sea Scallops (about 9 oz.), side muscle removed|
|1 Tbsp.||Unsalted Butter|
|2 Tbsp.||Peach Preserves|
|Fresh Herbs, Baby Arugula or Microgreens|
Finely chop almonds into small pieces, but not into a powder. Mix almond and 4 tablespoons oil in a medium bowl. Whisk in one tablespoon vinegar and chives; season vinaigrette with salt, pepper and more vinegar if desired.
Heat one tablespoon oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add to skillet. Cook until deep golden and caramelized 2-3 minutes. 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 minutes longer (Basting adds extra flavor).
Stir in preserves and ½ teaspoon water in a small bowl to loosen. For an appetizer, smear about ½ tablespoon preserve mixture in center of each plate. Top with 2-4 scallops each. Drizzle some vinaigrette over. Garnish with herbs.