Scallops with Almonds & Cherries
6 fresh, large scallops
1/2 cup slivered almonds
1/2 cup cherries, sliced off the pit (or if you have a pit remover you can chop them a little, nothing crazy.)
Heat a cast iron pan over medium-high to high heat. Add about 3 tablespoons butter to melt. Just as butter fully melts, add the cherries and almonds. Saute for about 3 minutes, then add scallops to the pan. Turn scallops after about 4 minutes (should be a nice golden brown color); turn one last time after another 4-5 minutes. Serve scallops with cherries & almonds as dressing over top.
Serves two. Total time ~ 12-15 minutes.
The only thing I might do differently is add a tiny bit of sugar to the cherries/almonds and stir them around in the pan after removing the scallops. This might enhance the sweetness of the cherries if you want a bit of kick -- otherwise the nuttiness and slight tartness of the cherries is a really nice accompaniment to the scallops. The butter at this point will also have become a beurre noisette -- a nutty form of the butter that works well with these ingredients