Sea Scallops With Almond Sauce

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• About 1 1/2 pounds sea or bay scallops
• Salt
• Pinch cayenne pepper
• ⅓ cup roughly chopped almonds, skin on
• ¾ cup dry white wine
• Chopped parsley for garnish, optional

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    353 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 29 grams protein; 74 milligrams cholesterol; 892 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 servings

Preparation

1. Combine oil and half the butter in a large skillet, preferably nonstick, and turn heat to medium-high. Sprinkle scallops with salt and cayenne. When butter foam subsides, add scallops to pan, one at a time (or all at once if you’re using bay scallops), and turn heat to high. Cook about 2 minutes, or until one side browns, then turn and brown other side for a minute or two longer. (If you like scallops more well done, cook a couple of minutes more.)
2. Remove scallops to a plate, and keep warm. Add nuts to skillet over high heat, and cook, stirring, a minute or two, until dark brown. Add wine, and cook, stirring occasionally, until reduced to a syrup, about 5 minutes. Add remaining butter; when sauce has thickened, pour over scallops. Garnish with parsley if desired.