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Seared Scallops with Almond Vinaigrette

Seared Scallops with Almond Vinaigrette Recipe

  • 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
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