Seared Scallops With Almond Vinaigrette

• 1/4 cup roasted almonds, preferably Marcona
• 5 Tbsp. extra virgin olive oil
• 1 Tbsp. Champagne vinegar or white wine vinegar
• 1 Tbsp. fresh chopped chives
• Kosher salt & fresh grnd Pepper
• 8 Large sea scallops (about 9 oz.)
• 1 Tbsp. unsalted butter
• 2 sprigs thyme
• 2 Tbsp. peach preserves
• Fresh herbs, baby greens for garnish

1. Finely chop almonds into small pieces. Mix almonds & 4 Tbsp. oil in medium bowl. Whisk in 1 Tbsp. vinegar and chives; season vinaigrette with S&P and more vinegar if desired.
2. Heat 1 Tbsp. oil in large non-stick skillet over medium-high heat. Season scallops with S&P. Add to skillet. Cook until deep golden and carmelized., 2-3 minutes. Turn scallop; add butterand thyme. Cook, frequently tilting skillet and spooning butter over, until scallops are deep golden and just cooked through. 2-3 minutes longer.
3. Stir preserves and 1/2 tsp water in a small bowl to loosen. Smear about 1/2 Tbsp. preserve mixture in center of plate. Top with 2-4 scallops each. Drizzle some vinaigrette over Garnish with herbs

almonds, extra virgin olive oil, vinegar, chives, kosher salt, unsalted butter, thyme, peach preserves, fresh herbs

Taken from www.epicurious.com/recipes/member/views/seared-scallops-with-almond-vinaigrette-51228201 (may not work)