Recipe Serves 6

INGREDIENTS
1 Tbsp. unsalted butter
2 lbs. sea scallops
1/4 cup almond oil
1/4 cup extra virgin Spanish olive oil
1 1/2 Tbsp. white wine vinegar
4 tsp. fresh lime juice
2 Tbsp. finely diced shallots
3 tsp. finely diced anchovies
1/4 cup chopped fresh cilantro
8 oz.mixed greens
1/2 cup thinly sliced red radishes
1 cup toasted Spanish almonds, chopped
Salt & pepper to taste

ASSEMBLY
In a medium sized saute pan add 1 Tbsp. butter and sear scallops on medium high heat until golden brown. When done searing, place on a plate and set aside. In a metal mixing bowl combine almond oil, extra virgin olive oil, vinegar, lime juice, shallots, anchovies and cilantro, whisking thoroughly. Add scallops to the marinade and refrigerate for 1/2 hour.

Remove scallops from the marinade and adjust mixture with salt and pepper if needed. To serve, toss greens, radishes and almonds in a metal bowl with 3 oz. of the marinade. Season greens with Spanish almonds, salt and pepper. Divide greens and scallops on six plates to serve. Enjoy!