Scallop and Almond Skewers
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.
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.
All My Chefs suggests
Other recipes by All my Chefs