Seared Scallops with Almond Vinaigrette
Sorry Mr. Hitchcock, I was not thrilled with Vertigo (the sensation)…at all! I don’t know how but suddenly it is as if I was taken to a small boat on rough seas and forced to stay there to experience endless seasickness. Any sudden movement of my head brought spinning of the room and dizziness that freaked me out. I desperately wish to get off the boat this instant.
My day was spent mostly lying on the bed with high volume of HGTV viewing and movie watching. The House Hunter is one of my favorites on HGTV. I will get upset if the buyer didn’t choose a house that I thought would be the best choice. What? I thought you wanted a house in the city, 40 minute drive to your work place on a good day is not short commute. Some couples rejected a house because the garage is upfront or they dislike the carpet but they choose the house near busy street. Hmmm…the carpet thing you could change easily but location isn’t. You know that, right? A near retirement couple chose a luxurious condo over a house for amenities and view, but that condo fee is $1200 a month! Seriously? But seriously it’s your money, do whatever you want. I wish I have an extra $1200 a month to spend.
Movie watching is getting very easy – just by a push of remote button. The Japanese movie ‘Killer Bride’s Perfect Crime’ is a comedy with little bit of a musical - ok the musical part was too silly but strangely funny. ‘Castaway on the Moon’ is Korean movie. It’s a comedy version of ‘Castaway’. When the Wilson like object he talks with was hilarious. I fall asleep in other movies. The medicine the doctor prescribed for me makes me drowsy. Oh good, I’m already in bed!
My husband made this the other night. It was featured in Bon Appetite magazine. A few ingredients are missing from our pantry but he made some substitutions or just omitted it. It was quite simple,clean and delicious! Wow! It almost looks like in the magazine.
- 1/4 cup roasted almonds preferably Marcona
- 5 Tablespoons extra-virgin olive oil divided
- 1 Tablespoon white wine vinegar
- 1 Tablespoon chopped fresh chives
- Kosher salt, fresh ground pepper
- 8 Large sea scallops
- 1 Tablespoon unsalted butter
- 2 sprigs thyme
- 2 Tablespoon peach preserves*
- Fresh herbs, baby arugula or micro greens
*He knows that we don’t have peach preserves but only needs 2 Tablespoon so he peeled a peach (gift from friend, larger than Utah peaches probably from Hood River,Oregon) cut it small and with 4 Tablespoons of sugar and start cooking. Add 1 teaspoon lemon juice simmer to reduce to half the volume. Puree in food processer for smooth texture. He thinks apricot preserve would be good alternate.
- Finley chop almonds into small pieces but not into a powder. Mix almonds and 4 Tablespoon oil in a medium bowl.
- Wisk in 1 Tablespoon vinegar and chives. Season with salt and pepper,set it aside.
- Heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat.
- Season scallop with salt and pepper then add to the skillet. Cook until golden on one side.
- Add butter to the pan and turn over. Cook, frequently tilting skillet and spooning butter over, until deep golden color and caramelized.
- Stir preserves and 1/2 Tablespoon water in a small bowl to loosen.
- Plate by smearing 1 Tablespoon of preserve mixture. Top with scallops. Drizzle some vinaigrette over, garnish with arugula or other greens.
Thank you for your phone calls, emails and visits. I think that my ocean voyage is drawing to an end. I hope so.