Pan-Seared Scallops with Almond Vinaigrette

The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.

¼ cup almonds (preferably Marcona), roasted
5 Tbsp. extra-virgin olive oil, divided
1-2 Tbsp. Champagne vinegar or white wine vinegar
1 Tbsp. fresh chives, chopped
kosher or sea salt
black pepper, freshly ground
8 large sea scallops, side muscle removed (about 9 oz)
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 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.

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 flavour.)

Stir preserves and ½ tsp. water in a small bowl to loosen. For an appetizer, smear about ½ 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.

Makes 4 appetizer or 2 main-course servings.