Tender, subtle scallops are at their best when served simply. With this appetizer, an impossibly easy gluten-free almond topping brings out their natural sweetness, making them wholly impossible to resist.
- 12 scallops
- 100 g unsalted almonds
- 1 drizzle olive oil
- juice of 1/2 lemon
- Salt
- Pepper
Instructions
Step 1: Method
Crush the almonds roughly with the side of the blade of a chef’s knife. Set aside.
After rinsing and drying the scallops, arrange three on each skewer. Season with salt and pepper.
Heat the olive oil in a pan.
Place the scallop skewers into the pan and cook 1 minute per side. Do not overcook the scallops; the inside should still be pearly.
Place on a plate and top with lemon juice and crushed almonds.
Step 2: Tips
If you use fresh scallops, be sure to remove the coral. If they are frozen, allow them to defrost in the fridge in a bit of milk to restore their fresh flavor.
A rosemary branch can be used in place of a wooden skewer, and the almonds can be replaced by hazelnuts. In this case, cook them in browned butter to bring out the nuttiness of the hazelnuts.
