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.