Seared Scallops and Pan Fried Cherry Tomatoes with Harissa-Almond Vinaigrette

Almonds are the most popular health nut for a reason. They provide nutrition across the board from protein to essential B vitamins. Eat this dish on the patio with a glass of Pinot Gris and enter a enriched land of bliss.

Ingredients

• 8, u-20 scallop

• 2 tbsp vegetable oil

• 1 cup cherry tomatoes

• 1/2 onion, finely chopped

• 3/4 cup olive oil

• 1/4 cup sherry vinegar

• 1 tsp harissa paste

• 1/2 cup almonds, toasted an chopped

• Salt and pepper to taste

Directions

On high heat, sear scallops until deep in colour (you want to serve them rare…do not panic). Add cherry tomatoes to pan and cook until they begin to burst. For vinaigrette, add vinegar, harissa, salt and pepper to blender. Slowly add oil while blending on low speed, until the mixture emulsifies. Stir in almonds. Top scallops with tomatoes and vinaigrette (any sort of fresh herb also works well here).

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bon appetit