Categories: fish and seafood

Ingredients

• 1/2 cup packed blanched almonds (can substitute almond meal)
• 1/2 preserved lemon (middle eastern)
• 1/4 cup packed pitted dates
• 2 Tbsp. salted butter
• 3 or 4 limes
• 1 egg
• 6 large dry-pack scallops (do not use frozen)Sea salt
• 2 Tbsp. sunflower or safflower oil

Directions

1. Grind the almonds in a mini food processor to the consistency of fine crumbs. Transfer to a bowl.
2. Rinse the preserved lemon well and pat dry. Cut the rind into very thin strips or finely chop it. Coarsely chop the dates. Cut each tablespoon of butter into 3 or 4 pieces.
3. Squeeze enough juice from the limes to yield 1/4 to 1/3 cup.
4. Lightly beat the egg in a medium bowl. Add the scallops and turn to coat evenly. Shake excess egg from each one, then transfer to the ground almonds, coating the scallops on the top and bottom, placing them on a plate as you work.
5. Pat the scallops dry with paper towels. Season lightly with salt all over.
6. Heat to oil in a medium nonstick skillet over medium heat. Once the oil shimmers, add the coated scallops, cook for about 2 minutes on each side, until golden and just opaque and slightly yielding to the touch (not quite firm).
7. Transfer the cooked scallops to a plate.
8. Immediately ass the lime juice to the skillet, using a wooden spatula to dislodge any browned bits in the pan. Cook for about 2 minutes, then reduce the heat to medium-low; whisk in the butter a few pieces at a time to create a lightly creamy sauce. Increase the heat to medium-high, continuing to whisk; as soon as the butter begins to foam up a bit, remove from the heat (or the butter will start to burn).
9. Return the scallops to the pan along with the preserved lemon and dates. Toss gently or spoon the sauce over them until well coated.
10. Divide between individual plates; serve right away.

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