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    Seared Scallops with Almond Vinaigrette

    By | Shine Food – Thu, Aug 23, 2012 10:58 AM EDT

    Photo by Romulo YanesPhoto by Romulo YanesBy Matt Duckor, Bon Appetit

    Seared Scallops with Almond Vinaigrette

    Recipe by Jeremiah Bacon
    4 appetizer or 2 main-course servings
    active: 25 minutes
    total: 25 minutes

    Summer's nearly over and it's hot out. Put down the red meat! We love late-August grilling as much as the next guy (our editor in chief Adam Rapoport, for instance) but there's only so much steak one can handle.

    So we say double this simple appetizer of scallops with almond vinaigrette. Now you have a main course--one that's not red meat, but still has a satisfying bite.

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    Ingredients
    1/4 cup roasted almonds, preferably Marcona
    5 tablespoons extra-virgin olive oil, divided
    1 tablespoon (or more) Champagne vinegar or white wine vinegar
    1 tablespoon chopped fresh chives
    Kosher salt, freshly ground pepper
    8 large sea scallops (about 9 oz.), side muscle removed
    1 tablespoon unsalted butter
    2 sprigs thyme
    2 tablespoons peach preserves
    Fresh herbs, baby arugula, or microgreens

    Preparation
    Finely chop almonds into small pieces but not into a powder. Mix almonds and 4 Tbsp. oil in a medium bowl. Whisk in 1 Tbsp. vinegar and chives; season vinaigrette with salt, pepper, and more vinegar, if desired.

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    Heat 1 Tbsp. 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 preserves and 1/2 tsp. water in a small bowl to loosen. For an appetizer, smear about 1/2 Tbsp. preserve mixture in center of each plate. For an entrée, smear 1 Tbsp. preserve mixture. Top with 2-4 scallops each. Drizzle some vinaigrette over. Garnish with herbs.

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