Seared Scallops with Almond Vinaigrette
| 1/4 Cup | Roasted Almonds |
| 5 Tbsp. | Extra-Virgin Olive Oil, Divided |
| 1 Tbsp. |
Champagne 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 | |
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.
