SEA SCALLOPS WITH ALMOND SAUCE

Sea Scallops With Almond Sauce image

Provided by Mark Bittman

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 tablespoons butter
About 1 1/2 pounds sea or bay scallops
Salt
Pinch cayenne pepper
1/3 cup roughly chopped almonds, skin on
3/4 cup dry white wine
Chopped parsley for garnish, optional

Steps:

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.)
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.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 1 gram, TransFat 0 grams