Scallop and Almond Skewers

Credit: All My Chefs

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.

Ingredients (4 servings)

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.

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